Down Home Vegetable Salad

Phyllis Weatherston

By
@filisw

My sister-in-law, Janet, brought this to our family Easter gathering and it was a HIT! It's a beautiful dish and tastes great!!!


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Rating:
★★★★★ 1 vote
Comments:
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

2 jars
pickled okra (cut into quarter inch rounds)
1 lrg bag
frozen sweet corn
1 pint
cherry tomatoes, quartered
1 bottle
zesty italian dressing
any other vegetable (ie. artichoke quarters, fresh broccoli and/or cauliflower)
measurements in this recipe are only suggested, they may all be varied to suit your taste. this makes a large marinated salad!

Step-By-Step

1Thaw corn in collander under cold running water, drain. While corn is draining, chop okra. Mix corn and okra in large bowl. Halve tomatoes and add to corn mixture. Chop and add whatever fresh vegetable appeals to your taste. (I say fresh, but personally like to add canned artichoke heart quarters! Black olives and button mushrooms are other canned favorites.)

2Shake dressing well and add to salad a little at a time, stopping to stir and taste. Stop when it tastes good to you!

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: Southern
Hashtags: #okra, #marinated