Vegetable Salad

This vegetable salad is a colorful side dish. Only carrots and egg needs cooking. As for the rest, just dice, shred, toss and Enjoy!

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2  cups  peeled and diced carrots
• 2  cups  diced  pickled beets
• 2  cups  finely shredded romaine lettuce
• 2  cups  finely shredded cabbage
• 1  green pepper, diced
• 1⁄4 cup  finely chopped parsley
• 3  tablespoons olive oil
• 3  tablespoons  vegetable oil
• 2  tablespoons red wine vinegar
• 1 1⁄2 teaspoons salt
• 1⁄8 teaspoon  finely ground pepper
• 1⁄4 cup  minced onion
• 1⁄4 cup mayonnaise
• 1  large hard-boiled egg, chopped
• 1⁄2 cup  olive (optional)

Directions

1. Bring 1 ½ quart water to boil in medium saucepan.
2. Add carrots and cook for 5 minutes.
3. Drain in colander under running water until cool.
4. Transfer to large serving bowl.
5. Stir in beets, lettuce, cabbage, green pepper and parsley.
6. Whisk olive and vegetable oil, vinegar, salt and pepper in small bowl.
7. Whisk in onion and mayonnaise to blend.
8. Toss vegetables with mayonnaise dressing to coat.
9. Sprinkle top with chopped eggs and olives, if desired.