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Chopped Vegetable Salad

March 5, 2014

The other day at a work lunch I ordered a vegetable salad.  It was pretty good and a nice fresh take on a salad.  It reminded me of a true Greek salad, but different type of veggies and chopped smaller.  I made this for a party as it’s a good potluck dish. I was in a pinch so I didn’t make the dressing and just used store bought. Next time I’ll make one and update the post.

Chopped Vegetable Salad

Chopped Vegetable Salad

Difficulty: Easy
Prep Time: 30 min
Cook Time: 5 min
Chill Time: overnight
Total Time: 0.5 days
Yield: 10-12 servings
Taste: good

Ingredient:
1/2 lb green beans, trimmed and cut into 1/4-inch pieces
2 carrots peeled, cut length-wise into fourths and sliced
4 plum tomatoes, cut into 1/4-inch pieces
1 red pepper, seeded and membrane removed cut into 1/4-inch pieces
1 green pepper, seeded and membrane removed cut into 1/4-inch pieces
1 yellow pepper, seeded and membrane removed cut into 1/4-inch pieces
1 zucchini, cut into 1/4 inch pieces
1/2 red onion, cut into 1/4 inch pieces
2 jalapeno peppers, seeded and membrane removed, minced
1/2 bunch cilantro, chopped
1/2 lb feta cheese, crumbled
1/2 cup Italian, balsamic, or Dijon vinaigrette dressing

Procedure:

1) Add green beans to boiling water and cook until tender, about 3-5 minutes.

2) Drain beans and wash with cold water and pat dry.

3) Add all ingredients except cheese and dressing to a large bowl. Stir to combine.

4) Add cheese. Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.

5) Chill, stirring occasionally, and add more dressing if desired. Vegetables give off their own juices as well so it’s best to chill overnight to let flavors mix before serving and before adding any additional dressing.

Source: Modified a bit from Food.com

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From → Lunch, Side Dish

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