Vegetable Salad
Excellent served with grilled meat or poultry .

Servings: 10

6 medium tomatoes, cut into eighths
1 medium yellow bell pepper, sliced
1 medium sweet red onion, thinly sliced
1 medium hothouse cucumber, seeded and thinly sliced
3/4 cup cider vinegar
1/4 cup water
2 tablespoons sugar
1 - 1 1/2 teaspoons celery salt
1 1/2 teaspoons mustard seed
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper

In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.

Per Serving: 42 Calories; trace Fat (8.1% calories from fat); trace Saturated Fat; 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Low Fat Recipes Furnished by© - Copyright 2010