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SAL: Chopped Garden Salad (16) ***

Source of Recipe

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Chopped Garden Salad (16) ***

Taste of Home's Holiday & Celebrations Cookbook Annual 2008
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Exchanges
Prep: 30 min. + chilling overnight
Yield: 16 servings.

This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.—Anna Sutherland, Camp, Arkansas

Ingredients:
• 6 medium tomatoes
• 2 medium green peppers
• 2 large cucumbers
• 2 medium red onions

• 1-1/4 cups 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:
1. Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl.

2. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

3/4 cup equals 32 calories, trace fat (trace saturated fat), 0 cholesterol, 218 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. ++++ Diabetic Exchange: 1 vegetable.