Dixie's Chopped Vegetable Salad Recipe
This salad is a great recipe for picnics and gatherings. I add more of each vegetable if I need to feed a larger crowd. Be creative! Add whatever vegetables that you like.
Ingredients
- 1/2 lb green beans, trimmed and cut into 1/4 inch pieces
- 3 carrots, peeled and cut into 1/4 inch cubes
- 4 plum tomatoes, seeded and cut into 1/4 inch pieces
- 1 small red pepper, seeded,de-veined and cut into 1/4 inch pieces
- 1 small yellow pepper, seeded,de-veined and cut into 1/4 inch pieces
- 1 small green pepper, seeded,de-veined and cut into 1/4 inch pieces
- 1 yellow squash, cut into 1/4 inch pieces
- 1 zucchini, cut into 1/4 inch pieces
- 1 red onion, cut into 1/4 inch pieces
- 1 cucumber, peeled,seeded and cut into 1/4 inch pieces
- 2 jalapeno peppers, seeded and de-veined,minced
- 1 cup frozen corn, thawed
- 1/2 cup of sliced black olives
- 1/2 cup of sliced green olives
- 1/2 lb feta cheese, crumbled
- 1 (16 ounce) bottle Italian dressing or (16 ounce) bottle vinaigrette dressing
Instructions
- Prepare an ice bath (a large bowl filled with ice water and ice cubes).
- Add green beans to boiling water.
- Blanch until tender, about 3-5 minutes.
- With a slotted spoon remove from water and immediately plunge into the ice bath.
- When beans are thoroughly cooled, drain and pat dry.
- Repeat the process with the carrots.
- Add all ingredients except cheese and dressing to a large bowl.
- Stir to combine.
- Add cheese.
- Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
- Chill, stirring occasionally, and add more dressing if needed.
- The vegetables will give off their juices also.
- Best if chilled overnight so that all of the flavors marry.
Your Own Notes
Nutrition
Serving: 233gCalories: 267.7kcalCarbohydrates: 19.8gProtein: 6gFat: 19.9gSaturated Fat: 5.8gCholesterol: 20.2mgSodium: 1188.7mgFiber: 3.7gSugar: 8.8g
Tried this recipe?Let us know how it was!