Dixie’s Chopped Vegetable Salad
Preparation Time: 1 hour
Cook Time: 12 hours (includes chilling)
Total Time: 13 hours
Description: This vibrant, colorful salad is perfect for picnics and gatherings, offering a refreshing medley of vegetables that can be tailored to your taste. With a little creativity, you can add or substitute your favorite veggies to suit the crowd. The recipe below provides a delightful mix of textures and flavors, making it a great addition to any meal or celebration. 🌿🍅🥒
Ingredients:
- 1/2 cup green beans, trimmed and cut into bite-sized pieces
- 3 cups carrots, peeled and sliced
- 4 plum tomatoes, diced
- 1 green pepper, chopped
- 1 zucchini, sliced
- 1 red onion, finely chopped
- 1 cucumber, peeled and chopped
- 1 cup frozen corn, thawed
- 1 cup black olives, sliced
- 1 cup green olives, sliced
- 1 cup feta cheese, crumbled
For the Dressing:
- 1/4 cup vinaigrette dressing (you can use your favorite store-bought or homemade vinaigrette)
Instructions:
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Prepare an Ice Bath: Start by setting up an ice bath, which is simply a large bowl filled with ice water and ice cubes. This will be used to quickly cool the vegetables after blanching.
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Blanch the Green Beans: Bring a pot of water to a rolling boil. Add the green beans and cook for about 3 to 5 minutes, until they are tender but still crisp. Use a slotted spoon to transfer the green beans into the prepared ice bath to stop the cooking process. Once cooled, drain the beans thoroughly and pat them dry with paper towels.
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Blanch the Carrots: Repeat the blanching process with the carrots. Boil them until tender, about 3 to 5 minutes, then plunge them into the ice bath. After cooling, drain and pat dry.
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Combine the Vegetables: In a large mixing bowl, combine the blanched green beans and carrots with the diced plum tomatoes, chopped green pepper, sliced zucchini, finely chopped red onion, chopped cucumber, thawed corn, black olives, and green olives.
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Add Feta Cheese: Gently fold in the crumbled feta cheese, ensuring it is evenly distributed among the vegetables.
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Dress the Salad: Begin by adding 1/4 cup of your chosen vinaigrette dressing to the vegetable mixture. Stir well to coat all the ingredients with the dressing.
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Chill and Adjust Seasoning: Cover the bowl and place it in the refrigerator. Let the salad chill for several hours or overnight for the best flavor. Stir occasionally and check if more dressing is needed, as the vegetables will release their own juices and might need additional seasoning.
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Serve and Enjoy: Serve the salad cold, either as a refreshing side dish or a hearty standalone meal. The flavors will meld beautifully after a night in the fridge, creating a deliciously satisfying dish.
Nutritional Information (per serving):
Calories: 267.7
Fat: 19.9 g
Saturated Fat: 5.8 g
Cholesterol: 20.2 mg
Sodium: 1188.7 mg
Carbohydrates: 19.8 g
Fiber: 3.7 g
Sugar: 8.8 g
Protein: 6 g
Tips for Success:
- Feel free to mix and match different vegetables based on what’s in season or your personal preference.
- For a tangier twist, consider adding a splash of lemon juice or a sprinkle of fresh herbs like basil or parsley.
- If you prefer a lighter version, you can use reduced-fat feta cheese and a lower-calorie vinaigrette.
This Dixie’s Chopped Vegetable Salad is a versatile and delicious choice for any occasion, guaranteed to be a hit with your guests! Enjoy the crisp freshness and vibrant flavors in every bite. 🥗🎉
