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Relish Salad

chef.tim.lee's picture
  Tomatoes 3 Small
  Cucumber 1 Small
  Onion 1 Small
  Carrots 2 Medium
  Celery stalks 3
  Tarragon vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Paprika 1 Teaspoon
  Dried basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

Select vegetables that are small enough to fit food chute.
Remove stem end of tomatoes.
Position slicing blade in processor bowl.
Halve larger tomatoes before slicing, if necessary.
Place tomato in food chute.
Slice, applying medium pressure with food pusher.
Drain well.
Position slicing blade in bowl.
Slice ends from cucumber.
Place cucumber upright in food chute; slice, applying firm pressure with food pusher.
Insert onion through bottom of food chute.
Slice, applying firm pressure with food pusher.
Place carrot pieces and celery pieces upright in food chute.
Slice, applying firm pressure with food pusher.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over vegetables; cover, and chill at least 4 hours or overnight.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 52 Calories from Fat 2

% Daily Value*

Total Fat 0.26 g0.41%

Saturated Fat 0.04 g0.22%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 148.2 mg6.2%

Total Carbohydrates 12 g4%

Dietary Fiber 1.9 g7.4%

Sugars 9 g

Protein 0.94 g1.9%

Vitamin A 65.9% Vitamin C 13.1%

Calcium 3.4% Iron 3.5%

*Based on a 2000 Calorie diet

Relish Salad Recipe