Best 3 Dixies Chopped Vegetable Salad Recipes

Indulge in a symphony of flavors with Dixie's Chopped Vegetable Salad, a refreshing and vibrant dish that tantalizes your taste buds. This Southern classic is not just a salad; it's a culinary masterpiece that brings together a medley of crisp vegetables, tangy dressings, and a hint of Southern charm. In this article, we present two variations of Dixie's Chopped Vegetable Salad: the classic mayonnaise-based dressing and a lighter, vinegar-based dressing. Both recipes offer a unique take on this beloved dish, ensuring that every palate finds its perfect match.

The mayonnaise-based dressing is a rich and creamy delight, enveloping the vegetables in a velvety embrace. The tangy mayonnaise harmonizes with the sweetness of the vegetables, creating a luscious and satisfying bite. The vinegar-based dressing, on the other hand, offers a brighter, more refreshing flavor profile. The acidity of the vinegar cuts through the richness of the vegetables, resulting in a crisp and invigorating salad that's perfect for warm summer days. Whichever dressing you choose, Dixie's Chopped Vegetable Salad is a feast for the senses, a testament to the culinary heritage of the American South.

Here are our top 3 tried and tested 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.

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.

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.

Tips:

Chill the salad before serving: This will help the flavors meld and make the salad more refreshing.
Use fresh, high-quality vegetables: This will make a big difference in the taste of the salad.
Don't overdress the salad: A little bit of dressing goes a long way.
Add some protein to the salad: This will make it a more filling and satisfying meal.
Get creative with your toppings: There are endless possibilities for toppings, so feel free to experiment and find what you like best.

Conclusion:

Dixie's Chopped Vegetable Salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With its simple ingredients and flavorful dressing, this salad is sure to be a hit with everyone who tries it.