Fresh Garden Vegetable Salad Recipe
When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. —Ramona Sailor of Buhl, Idaho
Healthy
Quick
Diabetic Exchange
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings
Ingredients
6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1 large cucumber, peeled and sliced
Directions
In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute.
Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled. Yield: 6 servings.
Nutritional Facts
One serving (3/4 cup) equals 84 calories, 1 g fat (trace saturated fat), 0 cholesterol, 226 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.
Originally published as Garden Vegetable Salad in Light & Tasty August/September 2003, p27
When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. —Ramona Sailor of Buhl, Idaho
Healthy
Quick
Diabetic Exchange
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings
Ingredients
6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1 large cucumber, peeled and sliced
Directions
In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute.
Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled. Yield: 6 servings.
Nutritional Facts
One serving (3/4 cup) equals 84 calories, 1 g fat (trace saturated fat), 0 cholesterol, 226 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.
Originally published as Garden Vegetable Salad in Light & Tasty August/September 2003, p27
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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