Make Ahead Vegetable Salad

6 medium Tomatoes, each cut into 8 wedges
1 medium Green Pepper, cut into very thin strips
1 medium Red Onion, thinly slice with rings separated and cut in half
1 medium Cucumber, thinly sliced
3/4 cup Cider Vinegar
1/4 cup Water
2 Tbsp. Sugar, or more to taste
1-1/2 tsp. Celery Salt
1-1/2 tsp. Mustard Seed, crushed
1/4 tsp. Salt
1/4 tsp. Cayenne Pepper
1/8 tsp. coarsely ground fresh Black Pepper
1 Tbsp. bottled, minced Garlic
1/4 cup snipped fresh Parsley

In a large bowl, combine the tomatoes, green peppers, onions and
cucumbers; set aside. In a saucepan combine the remaining ingredients
except the parsley. Bring mixture to a boil and boil 1 minute. When
dressing is cool, add parsley and pour over vegetables. Cover and
refrigerate for 8 hours or overnight. Serve with a slotted spoon. Yield:
10-12 servings.

footnote: I like to add a couple of chunked up ripe Hass Avocados and
some dried Basil and a pinch of Oregano to this. This salad is good about
5 days kept refrigerated.

BonApetit' PattyG from Missouri

Ps: This is wonderful served with any kind of barbeque meat along with
corn on the cob and garlic bread.



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