Three Mustard Salad
|Salad oil||60 Milliliter (1/4 Cup)|
|White wine vinegar||2 Tablespoon|
|Mustard seeds||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Dried mustard||2 Teaspoon|
|Liquid hot pepper seasoning||1 Teaspoon|
|Green bell pepper||1 Medium|
|Red onion||1 Medium|
In a small bowl, combine oil, mustard seeds, vinegar, Dijon mustard, dried mustard, and hot pepper seasoning to taste; set aside.
Score cucumber skin lengthwise with a fork, or peel; slice about 1/4 inch (6 mm) thick.
Cut bell pepper in half lengthwise and discard seeds; slice crosswise 1/4 inch (6 mm) thick.
Thinly slice onion and separate into rings.
Cut tomatoes into wedges about 1/2 inch (1 cm) thick.
In a serving bowl, combine cucumber, bell pepper, onion, and tomatoes.
Add dressing and mix gently.
Season to taste with salt and pepper.