Best Dixies Chopped Vegetable Salad Recipes

DIXIE'S CHOPPED VEGETABLE SALAD

Dixie's Chopped Vegetable Salad image

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.

Provided by Gail11

Categories Vegetable

Time 13h

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1/2 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
1/2 cup of sliced black olives
1/2 cup of sliced green olives
1/2 lb feta cheese, crumbled
1 (16 ounce) bottle Italian dressing or 1 (16 ounce) bottle vinaigrette dressing

Steps:

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

EAST INDIAN CHOPPED VEGETABLE SALAD

East Indian Chopped Vegetable Salad image

Printed in our local newspaper. It is imperative to use the freshest ingredients available. Personally I would prepare this salad only in summer when the vegetables are best quality. Note: the green onions I buy at the local farmers' market are organic thus "mutant" size (which means in this salad I would only use about half the amount.) So, you may have to adjust the amount of green onions used in this recipe. There's beauty in simplicity. Note: I've also added radishes, thinly sliced raw crook neck squash and various colors of bell peppers to the salad, as a suggestion.

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 tomatoes, seeded, chopped and drained (if available, use heirloom tomatoes-I sliced the tomatoes instead)
1 medium cucumbers, sliced lengthwise, then thinly sliced (if organic, no peeling necessary) or 2 medium lemon cucumbers, sliced (I like a combination of the two cucumber varieties)
10 green onions, sliced (including the white part)
1 -2 tablespoon fresh lime juice (NOT reconstituted!)
lime zest, for garnish (optional)

Steps:

Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
If you want, you can add a sprinkle of lime zest for garnish.

Nutrition Facts : Calories 40.8, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 9.4, Fiber 2.5, Sugar 4.6, Protein 2

ALEXIS'S CHOPPED VEGETABLE SALAD

Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

Steps:

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

CHOPPED VEGETABLE SALAD

Chopped Vegetable Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 teaspoon dry English mustard dissolved in 1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/3 cup pure olive oil
2 tablespoons prepared chili sauce
2 tablespoons finely chopped watercress leaves
2 tablespoons chopped cooked bacon
1/2 cup each diced carrot, celery, fresh-cooked beets, red peppers, yellow peppers, cucumbers, and tomatoes
1 small Bibb lettuce, washed, dried, and torn into bite-size pieces
1 1/2 cups shredded iceberg lettuce

Steps:

In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.
Put the remaining salad ingredients in a large bowl and toss with the dressing.

VEGGIE CHOPPED SALAD

Veggie Chopped Salad image

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. -Madeline Etzkorn, Burien, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 cups finely chopped fresh broccoli
3 cups finely chopped cauliflower
3 cups finely chopped celery
2 cups frozen peas (about 8 ounces), thawed
6 bacon strips, cooked and crumbled
1-1/3 cups mayonnaise
1/4 cup sugar
2 tablespoons grated Parmesan cheese
1 tablespoon cider vinegar
1/4 teaspoon salt
3/4 cup salted peanuts

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 26g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 357mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.