Thursday, June 11, 2009

Fire and Ice Summer Salad

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 Salad

A 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.

Check out more of my cucumber salad recipes on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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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

Ingredients

For the Dressing:
  • 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
For the Salad:
  • 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
Instructions

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.

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Posted by on June 11, 2009

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