Real Recipes From Real Home Cooks ®

chopped vegetable salad

(2 ratings)
Recipe by
Judy Martin
Byram, MS

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!

(2 ratings)
yield 10 -12
method No-Cook or Other

Ingredients For chopped vegetable salad

  • 1 md
    green, red, yellow, and orange pepper, chopped
  • md
    red onion, chopped
  • 2 md
    zucchinis, sliced
  • 3 md
    yellow squash, sliced
  • 1 lg
    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

How To Make chopped vegetable salad

  • 1
    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.
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