chopped vegetable salad

Name: Chopped Vegetable Salad
Yield: 10
Cuisine: American
Ingredients: 1 medium green, red, yellow, and orange pepper, chopped; medium red onion, chopped; 2 medium zucchinis, sliced; 3 medium yellow squash, sliced; 1 large english cucumber, sliced; 1 cup(s) baby carrots, sliced; 2 cup(s) fresh broccoli florets; 2 cup(s) fresh cauliflower, broken into bite size pieces; 1/2 cup(s) vidalia onion vinegarette; 3-4 cup(s) grape tomatoes, cut into halves; - salt and pepper to taste; - light sprinkle of sugar, if needed

(2 RATINGS)

34 Pinches

Judy Martin

Byram, MS

Updated on May 13, 2011

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!

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method No-Cook or Other

yield 10-12 serving(s)

Ingredients

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

How To Make chopped vegetable salad

Step 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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