Recipe Background
Fresh from the garden and straight to your plate, Chopped Garden Salad is the epitome of the term "farm-to-table." Now what you're going to do is grab your freshest juicy tomatoes, sweet green peppers, crispy cucumbers, and tangy red onions, and dice 'em right up. Let that beautiful rainbow of veggies soak in this delightful, tingly, sweet dressing overnight, and the next day, you'll have yourself a lunch or snack that's bursting with homegrown flavor! Whether you gather your veggies from the farmer's market or a garden of your own, the freshness and nourishment of Chopped Garden Salad will never disappoint!
Fresh from the garden and straight to your plate, Chopped Garden Salad is the epitome of the term "farm-to-table." Now what you're going to do is grab your freshest juicy tomatoes, sweet green peppers, crispy cucumbers, and tangy red onions, and dice 'em right up. Let that beautiful rainbow of veggies soak in this delightful, tingly, sweet dressing overnight, and the next day, you'll have yourself a lunch or snack that's bursting with homegrown flavor! Whether you gather your veggies from the farmer's market or a garden of your own, the freshness and nourishment of Chopped Garden Salad will never disappoint!
Ingredients
- 6 medium tomatoes
- 2 medium green peppers
- 2 large cucumbers
- 2 medium red onions
- 1 1/4 cups of water
- 3/4 cup cider vinegar
- 4 1/2 teaspoons sugar
- 1 1/2 teaspoons mustard seed
- 1 1/2 teaspoons celery salt
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- In a 3-quart salad bowl, dice the tomatoes, green peppers, cucumbers, and onions.
- In a small saucepan, combine the water, vinegar, sugar, mustard seed, celery salt, salt, and pepper.
- Bring the dressing mixture to a boil.
- Lower the stove-top temperature and simmer, uncovered, stirring occasionally, for about 1 minute.
- Allow the dressing to cool slightly.
- Pour the dressing over the vegetables and toss to coat.
- Cover and refrigerate overnight.
- Serve.
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