Dixie's Chopped Vegetable Salad
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.
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INGREDIENTS
Nutrition- 1⁄2
- 3
- 4
- 1small red pepper, seeded,de-veined and cut into 1/4 inch pieces
- 1small yellow pepper, seeded,de-veined and cut into 1/4 inch pieces
- 1
- 1yellow squash, cut into 1/4 inch pieces
- 1
- 1
- 1
- 2jalapeno peppers, seeded and de-veined,minced
- 1
- 1⁄2cup of sliced black olives
- 1⁄2cup of sliced green olives
- 1⁄2
- 1(16 ounce) bottle Italian dressing or (16 ounce) bottle vinaigrette dressing
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DIRECTIONS
- 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.
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