MAKE AHEAD VEGETABLE SALAD

Make Ahead Vegetable Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 12

Previous Next

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

Steps:

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 : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.