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Fire And Ice Salad

Yield 8 servings


  • 6 large tomatoes, peeled and sliced
  • 2 large Spanish onions, sliced and separated into rings
  • 1 green pepper, seeded and cut into strips
  • 1 1/2 cups cider vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon celery seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • Leaf lettuce

How to Make It

  1. Arrange tomatoes, onions, and green peppers in a 13- x 9- x 2-inch baking dish.

  2. Combine vinegar, water, sugar, celery seeds, mustard seeds, salt, and pepper in a medium saucepan. Bring to a boil, and boil 1 minute. Pour over vegetables in dish. Cover and chill overnight.

  3. To serve, arrange marinated vegetables attractively around Roasted Turkey on serving platter.

Oxmoor House Homestyle Recipes