Down Home Vegetable Salad

1
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!!!

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!

How to Make Down Home Vegetable Salad

Step-by-Step

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

Printable Recipe Card

About Down Home Vegetable Salad

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



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