An old favorite that is perfect to served with barbecued meals on a hot day.
6 tomatoes, cut in thick wedges
1 large, sweet green (or red or yellow) pepper, sliced in rings
1 large onion, sliced in thin rings
1 cucumber, scored and sliced thin
1 Tbsp chopped parsley
Dressing:
1/2 cup vinegar
1/3 cup water
1 tsp celery seed
1 1/2 tsp mustard seed
1/2 tsp salt
1 Tbsp sugar
dash of Tabasco sauce
1/8 tsp freshly ground pepper
1 avocado, cubed (optional garnish)
Put the tomatoes, peppers and onions in alternate layer in salad bowl, reserving cucumber in a separate bowl.
Combine dressing ingredients in a small saucepan. Bring to a boil and cook 1 minute. Pour over vegetables. Chill.
Just before serving, add the sliced cucumbers and sprinkle the parsley over the top of the vegetables.
Serves 6 to 8.
