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 Recipe: Vegetable Salad
This salad is colorful, tasty, and a good way to use up some leftover
vegetables.
| Yield |
6 servings |
| Time |
1 hour |
| Tools |
- saucepan
- wooden spoon
- collander
- large bowl
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| Ingredients |
- 6 c mixed vegetables, including any or all of the following:
- bell peppers, seeded
- carrots
- cucumbers, seeded
- corn kernels
- green beans
- peas, shelled
- squash
- zucchini - ½ c onion, finely diced
- 1 c vinaigrette or other dressing
- salt and pepper
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| Directions |
Cut the larger vegetables into bite-size pieces or into strips. Boil about 6 c water, and drop in the following vegetables (if using them): beans, carrots, and corn. After one minute, add the peas. Cook for another 2 minutes, drain, and rinse the vegetables in cold water. Mix all of the ingredients together and chill for one hour before serving.
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| Notes |
For a little more substance, try mixing in a cup of rice or cooked pasta, just before serving. |
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