Chopped Vegetable Salad Recipe

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Chopped Vegetable Salad

Judy Martin


This is a wonderful, colorful salad recipe that a friend, Jackie, made for us at a luncheon at her house. I cook for my church and tried it on them, and they, too, loved the fresh flavors and the crunchy, sweet flavors. You can make as much or as little as you need, and it is good for days!

pinch tips: How to Use Hand & Stand Mixers




No-Cook or Other


1 medium
green, red, yellow, and orange pepper, chopped
red onion, chopped
2 medium
zucchinis, sliced
3 medium
yellow squash, sliced
1 large
english cucumber, sliced
1 c
baby carrots, sliced
2 c
fresh broccoli florets
2 c
fresh cauliflower, broken into bite size pieces
1/2 c
vidalia onion vinegarette
3-4 c
grape tomatoes, cut into halves
salt and pepper to taste
light sprinkle of sugar, if needed

Directions Step-By-Step

Wash and cut up veggies into bite size pieces. Mix well with the vinegarette. Add the grape tomatoes, salt, pepper, and sugar. Mix carefully and just let chill and marinate for a while before serving.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy