Vegetable Salad
Excellent served with grilled meat or poultry .

• 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.

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