Fire and Ice Salad

This hot and cool salad is good on any dinner or lunch menu.

Original recipe makes 6 servings


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
1/8 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.


Calories: 69 kcal
Carbohydrates: 15 g
Cholesterol: 0 mg
Fat: 0.8 g
Fiber: 3.2 g
Protein: 2.6 g
Sodium: 386 mg