Sweet and Sour Veggies10 Reviews
- Prep: 10 min
- Cook: 2 min
- Ready In: 12 min
“This great salad is very easy to prepare and can be made the night before serving. You can use just about any fresh veggies.” - by annabell
Original recipe yields 6 servings
- In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
- In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.
Amount Per Serving (6 total)
- 178 cal
- 0.7 g
- 43.9 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"When I first made this, I made as directed and we all loved it! The second time I used Splenda instead of sugar, which I am sure reduced the calories. You could not tell the difference. I make this ..." See moreevery 2 weeks so I will have plenty of leftovers for a cool lunch. Very nice flavour!"
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