Dixie'S Chopped Vegetable Salad Recipe

Name: Dixie'S Chopped Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (16 ounce) bottle vinaigrette dressing

Servings: persons

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 (16 ounce) bottle vinaigrette dressing

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.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Dixie'S Chopped Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Dixie'S Chopped Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions