Chilled Tomato Salad

Name: Chilled Tomato Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 3 large tomatoes, peeled and sliced; 2 medium cucumbers, sliced; 2 medium sweet red peppers, sliced into rings; 2 medium green peppers, sliced into rings; DRESSING:; 1/4 cup canola oil; 1/4 cup minced fresh parsley; 2 tablespoons white vinegar; 2 teaspoons prepared mustard; 1 teaspoon sugar; 1 garlic clove, minced; 1/4 teaspoon pepper

I use homegrown veggies to make this special summer salad. It's popular at picnics.—Cathleen Bushman, Geneva, Illinois

Ingredients

3 large tomatoes, peeled and sliced
2 medium cucumbers, sliced
2 medium sweet red peppers, sliced into rings
2 medium green peppers, sliced into rings
DRESSING:
1/4 cup canola oil
1/4 cup minced fresh parsley
2 tablespoons white vinegar
2 teaspoons prepared mustard
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon pepper

Directions

In a large serving bowl, combine the tomatoes, cucumbers and peppers. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables; toss gently to coat. Cover and refrigerate for at least 3 hours. Serve with a slotted spoon.

Nutrition Facts

1 cup: 106 calories, 7g fat (1g saturated fat), 0 cholesterol, 22mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 vegetable, 1/2 fruit.

Originally published as Chilled Tomato Salad in Holiday & Celebrations Cookbook 2006