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Make Ahead Vegetable Salad

 Make Ahead Vegetable Salad
From El Campo, Texas, Kathy Berndt shares this tangy salad that's chock-full of garden-fresh goodies. "Storing it in the fridge overnight helps blend the flavors," she explains.
10-12 ServingsPrep: 15 min. + chilling

Ingredients

  • 6 medium tomatoes, cut into eighths
  • 1 medium green pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 medium cucumber, thinly sliced
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 2 tablespoon sugar
  • 1-1/2 teaspoons celery salt
  • 1-1/2 teaspoons mustard seed
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon pepper

Directions

  • In a large bowl, combine the tomatoes, green pepper, onion and
  • cucumber; set aside. In a saucepan, combine the remaining
  • ingredients. Bring to a boil; boil for 1 minute. Pour over
  • vegetables and toss to coat. Cover and refrigerate for 8 hours or
  • overnight. Serve with a slotted spoon. Yield: 10-12 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 38 calories, trace fat (trace saturated fat), 0 cholesterol, 242 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein.