Serves: 8 servings
On a hot, sultry summer day who wants to heat up the kitchen? This refreshing salad cools and satisfies by itself or complimented by grilled chicken or fish. Visiting my sister-in-law in Seaside Heights, New Jersey this was delightfully discovered while stopping by one of her friend's homes along our bike route. Sadly, this was before Sandy ravaged the area. I haven't been there since, but hope the recovery is continuing. I had to search for the recipe as soon as I returned home to Maryland and found one which hit the spot. Fire 'n Ice Summer Salad was found on http://deepsouthdish.com. With some minor adjustments to incorporate what I already had on hand, here is the result which will not disappoint you! Feel free to substitute those colorful tomatoes grown in your garden for an individualistic and eye-pleasing flare!
- ¼ c. apple cider vinegar
- ¼ c. red wine vinegar
- ¼ c. agave
- 1 t. sea salt
- 1 t. celery seed
- 1 t. mustard seed
- 1 medium green or red bell pepper, thinly sliced
- 1 small red onion, cut in half and thinly sliced
- 1 jalapeno pepper, finely chopped
- 1 pound cocktail-sized tomatoes, sliced
- 1 English cucumber, thinly sliced
- Combine the dressing ingredients in a small saucepan.
- Bring to a boil, stirring constantly for 1 minute.
- Combine salad ingredients (except the cucumbers),in a glass bowl.
- Pour the hot dressing over the vegetables and set aside to cool.
- Add the cucumbers.Stir and cover.
- Refrigerate several hours.
- Serve with a slotted spoon.