Friday, April 8, 2011

Fire and Ice Salad: Great With Charcoaled Steak

This recipe takes its name from the cool, crisp vegetables and the tangy kick from the dressing.  It's simple to put together, with just a few ingredients.  It is both flavorful and colorful and just a little different from a regular salad.  You can adjust the amount of sugar and vinegar if you want a sweeter or more tangy flavor.  Perfect for pot lucks, and so tasty alongside a steak!
Fire and Ice Salad!  Time to get fired up!
Place cider vinegar in a saucepan.
Add water
Add celery seed
Add mustard seed
Add salt and pepper
Add sugar
Combine and bring to a boil.  Boil for 1 minute.
Pour over vegetables and toss to combine.
Chill until serving time.  Delish!

Fire and Ice Salad
1 large purple onion, thinly sliced
6 Roma tomatoes, cut into wedged
1 green bell pepper, seeded and cut into strips
3/4 cup cider vinegar
1/4 cup water
1 teaspoon celery seed
1 1/2 teaspoon mustard seed
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 tablespoons granulated sugar

Place onions, tomatoes and bell pepper in a bowl.  In a saucepan, combine all of the other ingredients and bring to a boil.  Boil for 1 minute.  Pour over vegetables, toss to combine.  Cover and chill until ready to serve.  Can be prepared several hours ahead, but you don't want to prepare too far in advance as the tomatoes will not remain crisp.

Prep Time:  Approximately 15 minutes     Cook Time:  0


  1. What a beautiful salad! I can't wait to attempt it. Although it might look simple, I can assure you that my salad would look nothing like yours. I can't seem to get the same consistency in cutting veggies like you.

  2. I must confess that my husband does a lot of the cooking at our house. He is the one with the knife skills!


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