Vegetable Chunk Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Many of us use crudite platters for starters around the holidays. Substitute or add any combination of crudite to this simple salad. 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 european (seedless) cucumber, cut into bite-size chunks |
2 ribs celery, cut into 1-inch pieces |
1/2 yellow squash, cut into bite-size pieces |
3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs |
2 tablespoons (about 2 splashes) red wine vinegar |
1 teaspoon sugar |
1 teaspoon dried italian seasoning |
coarse salt and pepper |
Directions:
1. Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.
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