Recipe courtesy of Food Network Kitchen
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2 servings




In a large bowl, combine chopped cucumber, peppers, cabbage, celery and carrots. Slice tomato into quarters and remove inner flesh and put in blender. Chop up remaining tomato and add to salad. Blend the tomato and pour through strainer over a small bowl to remove seeds. Whisk in vinegar and olive oil. Season to taste. Serve salad with vinaigrette and toppings.

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