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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.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10-12 servings

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.
Nutrition Facts
3/4 cup: 38 calories, 0 fat (0 saturated fat), 0 cholesterol, 242mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 1g protein.

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