Dixie's Chopped Vegetable Salad

“This salad is a great recipe for picnics and gatherings. I add more of each vegetable if I need to feed a larger crowd. Be creative! Add whatever vegetables that you like.”
READY IN:
13hrs
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 12 lb green beans, trimmed and cut into 1/4 inch pieces
  • 3 carrots, peeled and cut into 1/4 inch cubes
  • 4 plum tomatoes, seeded and cut into 1/4 inch pieces
  • 1 small red pepper, seeded,de-veined and cut into 1/4 inch pieces
  • 1 small yellow pepper, seeded,de-veined and cut into 1/4 inch pieces
  • 1 small green pepper, seeded,de-veined and cut into 1/4 inch pieces
  • 1 yellow squash, cut into 1/4 inch pieces
  • 1 zucchini, cut into 1/4 inch pieces
  • 1 red onion, cut into 1/4 inch pieces
  • 1 cucumber, peeled,seeded and cut into 1/4 inch pieces
  • 2 jalapeno peppers, seeded and de-veined,minced
  • 1 cup frozen corn, thawed
  • 12 cup of sliced black olives
  • 12 cup of sliced green olives
  • 12 lb feta cheese, crumbled
  • 1 (16 ounce) bottle Italian dressing or 1 (16 ounce) bottle vinaigrette dressing

Directions

  1. Prepare an ice bath (a large bowl filled with ice water and ice cubes).
  2. Add green beans to boiling water.
  3. Blanch until tender, about 3-5 minutes.
  4. With a slotted spoon remove from water and immediately plunge into the ice bath.
  5. When beans are thoroughly cooled, drain and pat dry.
  6. Repeat the process with the carrots.
  7. Add all ingredients except cheese and dressing to a large bowl.
  8. Stir to combine.
  9. Add cheese.
  10. Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
  11. Chill, stirring occasionally, and add more dressing if needed.
  12. The vegetables will give off their juices also.
  13. Best if chilled overnight so that all of the flavors marry.

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