Dixies Chopped Vegetable Salad Food

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

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 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.

VEGGIE CHOPPED SALAD

Veggie Chopped Salad image

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas (about 8 ounces), thawed
6 bacon strips, cooked and crumbled
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup salted peanuts

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.

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