Recipe: Tangy Vegetable Toss (with cooked sweet and sour dressing)

TANGY VEGETABLE TOSS

6 large ripe tomatoes, quartered
1 green bell pepper, cut in strips
1 medium onion, sliced, separated into rings
1 cucumber, cut in 1/4-inch slices
FOR THE DRESSING:
3/4 cup white wine vinegar
1/4 cup water
1 1/2 tbsp sugar
1 1/2 tsp mustard seed
1 1/2 tsp celery salt
1/2 tsp salt
1/4 tsp black pepper
dash cayenne

Combine vegetables, and set aside.

TO PREPARE THE DRESSING:
Combine vinegar, water, sugar, and seasonings in a large saucepan, mixing well. Bring to a boil; cook, stirring constantly, 1 minute.

Pour hot mixture over vegetables, tossing lightly. Chill.

Servings: 6
Source: Magazine Clipping