fire and ice salad
(1 rating)
Fire and Ice Salad frequently graces the tables of picnics, church Fellowship Halls and family gatherings in the South. The juicy goodness of ripe tomatoes and cucumbers, peppers and onions, combined with a sweet-tart dressing, spiced just right, takes us back through years of summertime memories.
(1 rating)
yield
4 -6
prep time
25 Min
cook time
5 Min
Ingredients For fire and ice salad
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2-3 lgripe tomatoes
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2 lgcucumbers, peeled in "stripes" (alternately peel strips and leave strips for a "stripe" effect)
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1 lgred onion, sliced in long, thin strips
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1 lgyellow or orange bell pepper, cut into bite-size pieces
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2 lganaheim peppers or 1 large green bell pepper, cut into bite-size pieces
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1 cwater
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1 cwhite granulated sugar
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1 cwhite vinegar
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1 tspsalt
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1 tspcelery seed
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1 tspdry mustard
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1 tspgrated horseradish (not prepared horseradish)
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fresh ground black pepper, to taste
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dried red pepper flakes, to taste
How To Make fire and ice salad
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1Combine vegetables in a large shallow bowl and toss to distribute.
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2Mix up a dressing of the vinegar, water and sugar and put in saucepan. Add spices. Bring to a boil and stir until sugar dissolves, up to five minutes.
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3Cool dressing. Pour over vegetables, toss to mix and refrigerate. Make ahead several hours to allow flavors to penetrate vegetables.
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4Using a slotted spoon, drain the salad before serving.
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5You will always use a 1:1:1 ratio – 1 cup water, 1 sugar and 1 cup white vinegar, adjusting the spices as you increase the amount of dressing made.
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6If you like your cucumbers on the crunchier side, just wait and add the cucumbers right before serving!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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