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Perfect Picnic Salad

Categories: Fourth of July, Low-fat, Make ahead, Vegetarian
Type: Salads

Light and tangy are the words to describe this perfect picnic salad.

Serves: Serves: 4


  • 2 large cucumbers, peeled and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large Vidalia onion, peeled and thinly sliced
  • 1 cup water
  • 1/2 cup white wine vinegar
  • 1/3 cup sugar
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon mustard seeds

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  1. Combine cucumbers, bell pepper and onion in large bowl.
  2. Combine remaining ingredients in small saucepan; cook, stirring constantly, until sugar is dissolved.
  3. Pour mixture over vegetables; toss until coated. Cover and refrigerate up to 3 days.
  • Vinegar has been rated as one of the most versatile condiments. From Hippocrates, who recommended vinegar and honey to ease breathing to hand-washing in the tenth century and wound disinfectant during World War I, vinegar is an excellent low-calorie flavor enhancer.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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