Veg Salad

📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A crisp and tangy marinated vegetable salad featuring fresh tomatoes, peppers, onions, and cucumbers tossed in a boiled cider vinegar dressing. Perfect for make-ahead side dishes and summer gatherings.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	1 min	8 hours	6 servings

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🔪 Key Equipment

• Saucepan
• Large bowl
• Measuring cups
• Measuring spoons

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Ingredients

Vegetables

Measurements	Ingredients	Prep / Notes
6 medium	Tomatoes	sliced or chopped
1 medium	Bell Pepper	sliced or chopped
1 medium	Red Onion	sliced
1 medium	Cucumber	sliced

Dressing

Measurements	Ingredients	Prep / Notes
3/4 cup	Cider Vinegar	None
1/4 cup	Water	None
2 tbsp	Sugar	None
1 1/2 tsp	Celery Salt	None
1 1/2 tsp	Mustard Seed	None
1/4 tsp	Salt	None
1/8 to 1/4 tsp	Cayenne Pepper	None
1/8 tsp	Black Pepper	None

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Instructions

Step 1: Prepare the Dressing

1. In a saucepan, combine the dressing ingredients: 3/4 cup cider vinegar, 1/4 cup water, 2 tbsp sugar, 1 1/2 tsp celery salt, 1 1/2 tsp mustard seed, 1/4 tsp salt, 1/8 to 1/4 tsp cayenne pepper, and 1/8 tsp black pepper.
2. Bring the mixture to a rolling boil over medium heat, and let it boil for exactly 1 minute to dissolve the sugar and marry the spices.
3. Remove the saucepan from the heat and let the dressing cool completely to room temperature.

Step 2: Combine and Marinate

4. In a large bowl, combine the prepared vegetables: 6 medium tomatoes, 1 medium bell pepper, 1 medium red onion, and 1 medium cucumber.
5. Once the dressing has cooled, pour it over the vegetables and toss thoroughly to ensure everything is evenly coated.
6. Cover the bowl tightly and refrigerate for at least 8 hours or overnight to allow the vegetables to absorb the tangy marinade before serving.

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💡 Make-Ahead & Storage: This salad is best prepared 8 to 24 hours in advance to allow the vegetables to fully marinate in the dressing.

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Original Recipe Scan