Fire and Ice Salad

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

Step: 1

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

Step: 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.

Step: 3

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

Per Serving: 69 calories; protein 2.6g; carbohydrates 15g; fat 0.8g; sodium 385.8mg.

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