Serves: 6
Total Calories: 84

5 tomatoes large ripe, peeled and quartered
1 green bell pepper medium, cut in strips
1 onion medium thinly sliced
3/4 cup cider vinegar
4 1/2 tablespoons sugar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1/2 teaspoon salt
1 cucumber medium, peeled and thinly sliced
Lettuce cups

In a medium bowl, combine tomatoes, green pepper and onion set aside.

In a small saucepan over medium heat, bring vinegar, sugar, celery seeds, mustard seeds and salt to a boil and boil for 1 minute. Pour over vegetables in bowl cool to room temperature, about 15 minutes. Add cucumber and toss. Cover and chill at least 1 hour.

Before serving, drain vegetables and serve in a crisp lettuce cup.

Nutritional Facts:

Serves: 6
Total Calories: 84
Calories from Fat: 0

More Recipes from the Gold Star Collection Cookbook:
Carnival Salad
Carrot-Date Salad
Chicken Curry Salad
Cucumbers In Sour Cream
Fire And Ice Tomatoes
Luscious Blueberry Salad
Mexican Vegetable Salad
Overnight Layered Salad
Peach Ambrosia
Potato Salad Monaco