Dixie Salad Food

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DIXIE'S CHOPPED VEGETABLE SALAD



Dixie's Chopped Vegetable Salad image

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.

Provided by Gail11

Categories     Vegetable

Time 13h

Yield 10-12 serving(s)

Number Of Ingredients 16

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 1 (16 ounce) bottle vinaigrette dressing

Steps:

  • 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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