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Chopped Garden Salad

This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.—Anna Sutherland, Camp, Arkansas
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    16 servings


  • 6 medium tomatoes
  • 2 medium green peppers
  • 2 large cucumbers
  • 2 medium red onions
  • 1-1/4 cups water
  • 3/4 cup cider vinegar
  • 4-1/2 teaspoons sugar
  • 1-1/2 teaspoons mustard seed
  • 1-1/2 teaspoons celery salt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl.
  • In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 218mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

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Average Rating:
  • Jnd16Bad12
    Jul 26, 2016

    It's ok, but feel it needs jalapeno peppers and it would be just like salsa!

  • kitkatcu
    Jul 25, 2016

    This is a perfect summer salad and so fresh and healthy! The family can't stop eatimg this and it can be served with just about anything. We often eat it on its own. I have shared this recipe over and over again. Thanks!

  • vivmazz
    Jul 24, 2016

    Delish... its enough to feed an army lol! :) we tasted it after an hour chilled in fridge, and it was so good. I'm waiting the 24 hrs I know its going to be even better if that's possible :)Thanks for posting this awesome recipe :)

  • N4738G
    Aug 20, 2015

    This salad is both beautiful and delicious! Thank you!