Ingredients for Dixie's Chopped Vegetable Salad
- 1 pound green beans
- 1 pound carrots, cut into 1/2-inch pieces
- Plum Tomatoes
- Red Pepper
- Yellow Pepper
- Green Pepper
- Yellow Squash
- Zucchini
- 1/2 cup chopped red onion
- Cucumber
- Jalapeno Peppers
- Frozen Corn
- Black Olives
- Green Olives
- Feta Cheese
- Italian Dressing
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How to Make Dixie's Chopped Vegetable Salad
- Prepare an ice bath (large bowl filled with ice water).
- Bring a large pot of salted water to a boil.
- Add 1 pound green beans to boiling water. Blanch for 3-5 minutes, until tender-crisp.
- Remove green beans with a slotted spoon and immediately plunge into the ice bath.
- Once thoroughly cooled, drain green beans and pat dry with paper towels.
- Repeat steps 3-5 with 1 pound of carrots, cut into 1/2-inch pieces.
- In a large bowl, combine the following: 2 cups chopped celery, 1 cup chopped red bell pepper, 1/2 cup chopped red onion, blanched green beans, and blanched carrots.
- Stir to combine all the vegetables.
- Add 1 cup of shredded cheddar cheese.
- Add 1/4 cup of your favorite vinaigrette dressing and gently stir to combine.
- Refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld. Stir occasionally and add more dressing if needed to taste. The vegetables will release their juices.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
35g
Fat
28g
Carbs
6g
