Dixie's Chopped Vegetable Salad

Recipe by Gail11
READY IN: 13hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    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
  • 12
    cup of sliced black olives
  • 12
    cup of sliced green olives
  • 12
    lb feta cheese, crumbled
  • 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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