Calico Veggie Salad

Calico Veggie Salad
Calico Veggie Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Heidi Prahl
  • CourseSalads
Calico Veggie Salad
Calico Veggie Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Heidi Prahl
  • CourseSalads
Ingredients
  • 6 cups broccoli, cut to small florets
  • 2-3 cups sweet corn, cooked, cut from the cob
  • 1 English cucumber, semi-peeled, sliced
  • 1 onion, quartered and thinly sliced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 package matchstick carrots
  • ¼ - ½ cup parsley, chopped
  • sliced black olives, optional
  • bottled Italian dressing or Balsamic vinaigrette
  • 12 oz. box of cherry tomatoes, halved
  • salt and pepper
Instructions
  1. ♦ In your big old popcorn bowl, combine all the vegetables except the tomatoes.
    ♦ Stir in just enough salad dressing to coat and toss.
    ♦ Cover and refrigerate overnight, or for at least 5 hours, to give juices time to blend.
    ♦ Just before serving - add tomatoes, season to taste and enjoy!
Terri’s Notes

~ It’s beautiful, healthy, delicious and a ‘make-ahead’ that feeds a crowd and stores well in fridge for a couple of days!  A perfect side to anything you’re grilling and will get rave reviews at your next potluck or picnic.

Share this Recipe

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to The Family Newsletter

Thank you for your interest in joining The Family's email list.  By joining us, you will receive our quarterly newsletter, information about programming and concerts/events that we co-sponsor.

We promise not to bombard you with emails and you can opt out at any time.

For our privacy policy, click here.

Privacy by SafeUnsubscribe