Vegetable Salad

This salad is good about 5 days kept refrigerated. Add a couple of ripe Avocados and some dried Basil and a pinch of Oregano to jazz it up.

Serves: 10

Ingredients

6 medium Tomatoes, each cut into 8 wedges
1 medium Green Pepper, cut into very thin strips
1 medium Red Onion, thinly sliced
1 medium Cucumber, thinly sliced
3/4 cup Cider Vinegar
1/4 cup Water
2 Tbsps Sugar, or more to taste
1 1/2 tsps Celery Salt
1 1/2 tsps Mustard Seeds, crushed
1/4 tsp Salt
1/4 tsp Cayenne Pepper
1/8 tsp coarsely ground fresh Black Pepper
1 Tbsp bottled, minced Garlic
1/4 cup snipped fresh Parsley

Method

  1. In a large bowl, combine the tomatoes, green peppers, onions and cucumbers; set aside.
  2. In a saucepan combine the remaining ingredients except the parsley. Bring mixture to a boil and boil 1 minute.
  3. When dressing is cool, add parsley and pour over vegetables. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.

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