Eat Your Veggies

We had leftovers tonight.  Leftover ribs and potato salad.  Scott thought the ribs deserved a second blog.  I agreed in the sense that they were definitely worthy, but I didn't want to bore you to death.  I had to add a vegetable to this meal, because I am all about balance.  I don't ever eat mac-n-cheese (from a box) as a meal.  If you do this, stop.  Your body is a temple, take care of it.  For our veggie tonight, I made a light salad.  Different from the rest, because it doesn't include lettuce.  Lettuce can't always be the star of the show.  Tonight  it is garden vegetable salad.  This is a really great alternative to regular salad (even though I never make a "regular salad").  The other great thing, is that this salad is a keeper as the seasons change and you are staring down a garden full of goodies, that you don't know what to do with.  It goes like this:  8 campari tomatoes (they are about the size of a golf ball), sliced in about 1/2 inch chunks.  2 thin sliced green peppers, 1 thin sliced onion-combine in a bowl.  In a small sauce pan combine 2/3 cups apple cider vinegar, 1/2 cup sugar, 2 teaspoons celery seed, 3 teaspoons prepared mustard and 1 teaspoon kosher salt.  Bring this mixture to a boil for a minute and then pour over your bowl of sliced vegetables.  Let stand until mixture comes to room temperature and then stir in a couple of sliced cucumbers.  Cover and refrigerate for 2 hours or until chilled.  Or, until you can't stand to keep your hands off the delicious concoction anymore.  The flavors meld together even more, the longer it sits.  Really tasty.  Scotty and the children (all three) eat this up.  Yours will too.  You won't even have to preach "eat your veggies."  After all, it would be like preaching to the choir.