Garden Vegetable Salad

Sarah’s “Lite” Recipes

3 medium tomatoes, quartered

1 medium green pepper, julienne

1 sweet yellow onion, cut into rings

1 cucumber, peeled, seeded, and sliced

1 Fuji apple, cored and chopped

Lemon juice

Lettuce cups

Dressing

4 tablespoons apple cider vinegar

1 tablespoon sugar

1 teaspoon celery seed

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

Cut apples into chunks and brush with lemon juice. In a large bowl, combine all salad ingredients. In a small saucepan, whisk together the sugar, celery seed, mustard, salt and pepper. Bring to a boil for one minute. Pour over vegetables and toss to coat. Serve immediately on a crisp lettuce cup. .

Yield: 4 servings.

Sarah Carolyn Hardimon, M. S. www.recipeladies.com