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Pickled Tomato Salad Recipe

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I've been cooking for my family for 40 years and love to experiment with different recipes. You may want to add a can of kidney beans for variation.
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min. + cooling
MAKES: 6 servings

Ingredients

  • 3 large tomatoes, cut into eighths
  • 1 medium green pepper, chopped
  • 1 medium red onion, thinly sliced into rings
  • 2 tablespoons minced fresh basil
  • 1/2 cup thawed apple juice concentrate
  • 1/2 cup cider vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1 tablespoon pickling spices, tied in a cheesecloth bag

Nutritional Facts

1 serving (1 cup) equals 97 calories, 3 g fat (trace saturated fat), 0 cholesterol, 114 mg sodium, 19 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In a bowl, combine tomatoes, green pepper, onion and basil; set aside. In a saucepan, bring remaining ingredients to a boil. Reduce heat and simmer for 5 minutes. Remove pickling spices; cool to room temperature. Pour over vegetables. Cover and refrigerate at least 1 hour before serving. Yield: 6 servings.
Originally published as Pickled Tomato Salad in Bountiful Harvest Cookbook 1994, p11

Nutritional Facts

1 serving (1 cup) equals 97 calories, 3 g fat (trace saturated fat), 0 cholesterol, 114 mg sodium, 19 g carbohydrate, 2 g fiber, 1 g protein.

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