Overnight Chopped Garden Salad

This Overnight Chopped Garden Salad was interesting... I wanted to try it because we had a good year for tomatoes and we're always interested in a new side salad for Sunday dinner. Once again the original recipe was presented with much hype, and kinda missed the mark a bit. ~But~ what I did like about it was, the longer it sat in the fridge, and I mean a couple days, the better it got:@) Making it perfect for camping, tailgating (do folks eat vegetables while tailgating???), or to take along for vacation. If you have some extra garden goodies, you might like to give this salad a try.

I had cherry tomatoes at that time so that's what I used:

Overnight Chopped Garden Salad-from Taste of Home

6 medium tomatoes, diced

2 medium green peppers, diced

2 large cucumbers, diced

2 medium red onions, diced

1 1/4 C water

3/4 C cider vinegar

4 1/2 tsp sugar

1 1/2 tsp mustard seed

1 1/2 tsp celery salt

1/2 tsp salt

1/8 tsp pepper

1. Add veggies to bowl.
2. Bring everything else to a boil, cook uncovered for 1 minute. 
3. Cool slightly and pour over vegetables.
4. Toss to coat, cover and chill overnight. Serve with slotted spoon.

Let's use up those garden veggies and have a happy day:@)