Make Ahead Vegetable Salad
6 medium Tomatoes, each cut into 8 wedges 1 medium Green
Pepper, cut into very thin strips 1 medium Red Onion, thinly
slice with rings separated and cut in half 1 medium
Cucumber, thinly sliced
3/4 cup Cider Vinegar
4/4 cup Water 2 Tbsp. Sugar, or more to taste 1-1/2 tsp.
Celery Salt 1-1/2 tsp. Mustard Seed, crushed
5/4 tsp. Salt
6/4 tsp. Cayenne Pepper
7/8 tsp. coarsely ground fresh Black Pepper 1 Tbsp. bottled,
minced Garlic
8/4 cup snipped fresh Parsley
In a large bowl, combine the tomatoes, green peppers,
onions and cucumbers; set aside. In a saucepan combine the
remaining ingredients except the parsley. Bring mixture to
a boil and boil 1 minute. When dressing is cool, add
parsley and pour over vegetables. Cover and refrigerate for
8 hours or overnight. Serve with a slotted spoon. Yield:
10-12 servings.
footnote: I like to add a couple of chunked up ripe Hass
Avocados and some dried Basil and a pinch of Oregano to
this. This salad is good about 5 days kept refrigerated.
BonApetit' PattyG from Missouri
Ps: This is wonderful served with any kind of barbeque meat
along with corn on the cob and garlic bread.
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