|One of my favorite southern salads for the summer, this spicy, sweet and sour Fire and Ice salad, gets it's name from the contrast between the red onion, green bell pepper, horseradish and jalapenos, and the cool crunchy cucumber and sweet tomatoes.|
Fire and Ice Summer SaladA great use for that summer harvest of garden fresh tomatoes, peppers, cucumbers and jalapenos, this is another southern favorite and certainly a personal favorite of my own. I can make a meal out of this salad alone on a hot summer day.
Be sure to check out my other cucumber salads, including the Spicy, Sweet and Sour Cucumber Salad, Creamed Cucumbers and Onions and Simple Summer Salad. I think all of these will soon be your favorites too and I hope that you enjoy them as an occasional change from the usual tossed garden salad. Enjoy!
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Recipe: Fire 'n Ice Summer Salad©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 2 hours | Yield: About 4 to 6 servings
For the Dressing:
For the Salad:
- 1/4 cup of apple cider vinegar
- 1/4 cup of red wine vinegar
- 1/4 cup of sugar
- 1 teaspoon salt
- 1 teaspoon horseradish
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1 medium green bell pepper, cut into thin strips
- 1 small red onion, cut in half and sliced thin
- 1 jalapeno, chopped fine
- 3 large tomatoes, cut into chunks
- 2 medium cucumbers, peeled and sliced thin
Combine both of the vinegars with the sugar, salt, horseradish, and celery and mustard seeds in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside.
In a large glass bowl, combine bell pepper, red onion, jalapeno and tomatoes. Pour the hot vinegar and sugar mixture over the vegetables and set aside to cool.
Add the cucumbers, stir, cover with plastic wrap. Refrigerate for several hours. Use a slotted spoon for serving to drain excess liquid off when serving.
©Deep South Dish
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