Vegetable Salad - CHI Health, Nebraska (NE) - Southwest Iowa (IA)


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 Tbsp. sugar
1-1/2 tsp. celery seed
1-1/2 tsp. mustard seed
1/8 to 1/4 tsp. cayenne pepper
1/8 tsp. black pepper


In a large bowl, combine 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.

Makes 10 servings.

Nutrition Facts

Serving size: 1/2 cup
Calories per serving: 25
Carbohydrate: 5 grams
Fiber: 1 gram
Protein: 1 gram
Fat: 0
Saturated fat: 0
Trans fat: 0
Sodium: 3 milligrams