Fire and Ice Salad

Fire and Ice Salad

18 Reviews 1 Pic
Recipe by  Louise

“This hot and cool salad is good on any dinner or lunch menu.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large bowl, combine the tomatoes, bell peppers and onions.
  2. Prepare the dressing in a saucepan by combining the vinegar, celery salt, mustard seed, sugar, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over vegetables. Refrigerate until chilled.
  3. Before serving, peel and slice cucumber; add to vegetables and toss.

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Reviews (18)

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I made this recipe for a family party. My grandfather loved it so much it is now my job to make this for every family gathering. The whole family loved it!!



Made this for a holiday party. It was good but not as great as I expected. I let it set for 8 hours, but I would recommend letting it set for longer. It didn't have as much of a 'kick' as I thought, so next time I will add more cayenne.



Excellent. This turned out so good. I made it the night before and let it marinate overnight, cutting up the cucumbers and adding them about 20 minutes before. It's so tangy and the dressing would be AWESOME served on a salad. I had 3 people ask me for the recipe for this today when I served it at my sons birthday party. I used orange and yellow peppers instead of green because I love the flavor of them so much more.

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Amount Per Serving (6 total)

  • Calories
  • 69 cal
  • 3%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 386 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Tomato and Pepper Salad


next recipe:

Tomato Cucumber Salad II