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Tri-mustard tomato salad.

Tri-mustard Tomato Salad If you want to take this salad on an outing, combine all the ingredients but the tomatoes--carry them whole to cut up and add to the bowl just before serving. 1 medium-size cucumber 1 medium-size green bell pepper 1 medium-size red onion 4 large firm-ripe tomatoes Tri-mustard vinaigrette (recipe follows) Salt and pepper

Score cucumber skin lengthwise with tines of a fork, or peel. Cut cucumber into 1/4-inch-thick slices. Cut bell pepper in half lengthwise; discard stem and seeds, then cut crosswise into 1/4-inch-thick slices. Peel onion and cut into 1/4-inch-thick slices. Core tomatoes and cut into 1/2-inch-thick wedges.

In a salad bowl, combine cucumber, bell pepper, onion, tomatoes, and mustard dressing. Season to taste with salt and pepper, and stir gently to mix. Makes 6 to 8 servings.

Tri-mustard vinaigrette. Stir together 1/4 cup salad oil, 2 tablespoons white wine vinegar, 2 tablespoons each Dijon mustard and mustard seed, 2 teaspoons dry mustard, and 1/2 to 1 teaspoon liquid hot pepper seasoning, to taste.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Aug 1, 1985
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