Fire-and-Ice Salad Recipe

5 1 1
Fire-and-Ice Salad Recipe
Fire-and-Ice Salad Recipe photo by Taste of Home
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Fire-and-Ice Salad Recipe

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5 1 1
Publisher Photo
This recipe gets its unique name from the combination of cool crisp vegetables and the spicy jalapeno and dressing. Folks I serve it to agree this is the best cucumber salad that they've ever tasted.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 4 medium tomatoes, cut into eighths
  • 1 medium green pepper, julienned
  • 1 small jalapeno, minced
  • 1 medium onion, thinly sliced
  • 3/4 cup cider vinegar
  • 1/4 cup sugar
  • 1-1/2 teaspoons mustard seed
  • 1-1/2 teaspoons celery seed
  • 1-1/2 teaspoons prepared horseradish
  • 1 teaspoon salt
  • 7 drops hot pepper sauce, optional
  • 2 medium cucumbers, peeled and thinly sliced

Directions

In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving. Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fire-and-Ice Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p59

Nutritional Facts

1/2 cup: 57 calories, 0 fat (0 saturated fat), 0 cholesterol, 245mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein.

  • 4 medium tomatoes, cut into eighths
  • 1 medium green pepper, julienned
  • 1 small jalapeno, minced
  • 1 medium onion, thinly sliced
  • 3/4 cup cider vinegar
  • 1/4 cup sugar
  • 1-1/2 teaspoons mustard seed
  • 1-1/2 teaspoons celery seed
  • 1-1/2 teaspoons prepared horseradish
  • 1 teaspoon salt
  • 7 drops hot pepper sauce, optional
  • 2 medium cucumbers, peeled and thinly sliced
  1. In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving. Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fire-and-Ice Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p59

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wmomb User ID: 5355695 49084
Reviewed Mar. 4, 2012

"This is a refreshing salad that my husband begs me to make over and over."

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