Fire and Ice Salad recipe

6 servings

6 large tomatoes, peeled and quartered

1 green bell pepper, sliced in rings

1 red onion, sliced in rings

3/4 cup white wine vinegar

1 1/2 teaspoons celery salt

1 1/2 teaspoons mustard seed

4 1/2 teaspoons white sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon ground black pepper

1/4 cup water

1 large cucumber

In a large bowl, combine the tomatoes, bell peppers and onions.

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.

Before serving, peel and slice cucumber; add to vegetables and toss.