Fire-and-Ice Salad

Name: Fire-and-Ice Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons celery seed; 179 milliliters cider vinegar; 2 mediums cucumbers, peeled and thinly sliced; 1 medium green pepper, julienned; 2 teaspoons prepared horseradish; 1 small jalapeno, minced; 2 teaspoons mustard seed; 1 medium onion, thinly sliced; 7 drops hot pepper sauce, optional; 1 teaspoon salt; 50 grams sugar; 4 mediums tomatoes, cut into eighths

The recipe Fire-and-Ice Salad can be made in about 30 minutes. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 10. This hor d'oeuvre has 48 calories, 1g of protein, and 0g of fat per serving. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up celery seed, horseradish, cucumbers, and a few other things to make it today. If you like this recipe, you might also like recipes such as Fire and Ice Summer Salad, Fire 'n Ice Marinated Squash Salad, and Fire & Ice.

Instructions

In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside.

Ingredients you will need

Green Pepper

Jalapeno Pepper

Tomato

Onion

Equipment you will use

Bowl

Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute.

Equipment you will use

Sauce Pan

Pour over vegetables.

Ingredients you will need

Vegetable

Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours.

Ingredients you will need

Cucumber

Drain before serving.

Equipment

Bowl

Sauce Pan

Ingredients

Servings:

2teaspoons

celery seed 179milliliters

cider vinegar 2mediums

cucumbers, peeled and thinly sliced 1medium

green pepper, julienned 2teaspoons

prepared horseradish 1small

jalapeno, minced 2teaspoons

mustard seed 1medium

onion, thinly sliced 7drops

hot pepper sauce, optional 1teaspoon

salt 50grams

sugar 4mediums

tomatoes, cut into eighths

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Argyle Reserve Pinot Noir. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 30 dollars per bottle.

Argyle Reserve Pinot Noir

The Willamette Valley is best known for their rich Pinot Noir and this is one of the biggest and richest ever from Argyle! Take the color and scent of a Guinee rose, add fruit aromas of black cherry and marion berry with spice aromas of turned earth and dark cocoa and you just begin to approach the complexity of this wine. "Ripe and generous, with distinctive violet and rose petal overtones to the cherry and spice flavors, lingering with fine texture. Needs time to settle in. Twenty percent of the wine will be bottled under screw cap. The wine bottled under screw cap scored 92 points. Best from 2007 through 2012."-Wine Spectator