Back to Make Ahead Vegetable Salad

Print Options


Card Sizes

Make Ahead Vegetable Salad Recipe

Make Ahead Vegetable Salad Recipe

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.
TOTAL TIME: Prep: 15 min. + chilling YIELD:10-12 servings


  • 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


  • 1. 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.