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Vegetable Chunk Salad

Many of us use crudité platters for starters. For a change, substitute or add any combination of raw vegetables to this simple salad. Serve with Turkey Stuffin' Soup and Cranberry Sauce Over Pound Cake a la Mode.

Ingredients

  • 1/2 pint cherry or grape tomatoes, halved

  • 1 large red or green bell pepper, cut into bite-size chunks

  • 1/2 red onion, chopped

  • 1/2 English (seedless) cucumber, cut into bite-size chunks

  • 2 ribs celery, cut into one-inch pieces

  • 1/2 yellow squash, cut into bite-size pieces

  • 3 tablespoons to 1/4 cup extra virgin olive oil (EVOO)

  • 2 tablespoons red wine vinegar (about 2 splashes)

  • 1 teaspoon sugar

  • 1 teaspoon dried Italian seasoning

  • Coarse salt and pepper

Preparation

Combine chopped vegetables in a medium bowl. Place a couple of glugs of EVOO, along with the vinegar, sugar, and Italian seasoning, into a small plastic container with a lid. Secure lid and shake dressing vigorously for one minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...