Aunt Dede'S Vegetable Salad
A bright, crunchy salad tossed with a sweet‑sour vinaigrette, packed with fresh veggies and a hint of corn—perfect for quick lunch or side at any gathering.
Ingredients
- 1 c. sugar ⓘ
- 2 tsp. water ⓘ
- 1/2 c. white vinegar ⓘ
- 1/2 c. oil ⓘ
- 1 1/2 c. celery, sliced
- 1 green pepper, diced ⓘ
- 1 red sweet pepper, diced ⓘ
- 3 to 6 green onions, chopped ⓘ
- 1 small pkg. frozen French‑cut green beans, thawed ⓘ
- 1 small pkg. frozen green peas, thawed ⓘ
- 1 can or small pkg. Shoe Peg corn ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. black pepper ⓘ
Instructions
- Combine sugar, water, vinegar, and oil in a small saucepan.
- Bring to a rapid boil while stirring continuously.
- Remove from heat and allow the dressing to cool completely.
- Toss all vegetables with the cooled dressing and refrigerate until ready to serve.
Tips & Substitutions
For a tangier dressing, consider adding a teaspoon of Dijon mustard or a splash of lemon juice. If you prefer a lighter option, swap the oil for a low-fat version or use avocado oil. Fresh vegetables can be used instead of frozen for a crunchier texture, but ensure they are well-washed and chopped evenly. Additionally, feel free to experiment with other vegetables like shredded carrots or diced cucumbers to customize the salad.
Serving Suggestions
This vibrant salad pairs beautifully with grilled meats or as a side for barbecues. Serve it chilled as a refreshing dish on hot days or alongside a hearty sandwich. For a complete meal, consider adding protein such as chickpeas or grilled chicken. It also makes a delightful accompaniment to Cooley Punch (Red) at gatherings, providing a nice contrast in flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. The salad is best consumed within 3 to 5 days for optimal freshness. The dressing can cause the vegetables to become slightly soggy over time, so if you plan to have leftovers, consider storing the dressing separately and combining it just before serving. To refresh the salad, give it a gentle toss.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Dede'S Vegetable Salad contains roughly 694 calories, with 7g protein, 36g carbohydrates, and 62g fat. It is an excellent source of vitamin A (73% of the Daily Value), dietary fiber (50% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 586mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare Aunt Dede's Vegetable Salad a day in advance. Just make sure to keep the dressing separate until you're ready to serve to prevent the vegetables from becoming too soft. Simply combine the salad with the dressing a few hours before serving to allow the flavors to meld.
What other vegetables can I add?
You can customize this salad by adding a variety of vegetables such as shredded carrots, diced cucumbers, or even cherry tomatoes. Feel free to experiment with seasonal vegetables or whatever you have on hand to make it your own. Just ensure that they are cut into similar sizes for even distribution.
Is this salad suitable for a vegan diet?
Yes, Aunt Dede's Vegetable Salad is entirely plant-based and suitable for vegan diets. The dressing is made from sugar, water, vinegar, and oil, all of which are vegan-friendly. You can enhance the salad by adding more protein, such as chickpeas or tofu, to make it more filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).