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FIRE AND ICE SALAD
  • 6 large tomatoes, peeled and quartered
  • 1 green bell pepper, sliced in rings
  • 1 red onion, sliced in rings
  • 3/4 cup white wine vinegar
  • 1 1/2 teaspoons celery salt
  • 1 1/2 teaspoons mustard seed
  • 4 1/2 teaspoons white sugar
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 1/4 cup water
  • 1 large cucumber
    1. In a large bowl, combine the tomatoes, bell peppers and onions.
    2. Prepare the dressing in a saucepan by combining the vinegar, celery salt, mustard seed, sugar, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over vegetables. Refrigerate until chilled.
    3. Before serving, peel and slice cucumber; add to vegetables and toss.

     
     

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