Seven Vegetable Salad
A vibrant and colorful vegetable salad featuring a mix of green beans, peas, corn, and fresh peppers, all coated in a tangy vinegar dressing. Perfect as a side dish for picnics, barbecues, or family gatherings, it offers a crunchy texture and refreshing flavors that appeal to all ages.
Ingredients
Instructions
- Mix all the vegetables in a large bowl.
- Combine water, brown vinegar, oil, and sugar to make the dressing.
- Pour the liquid dressing over the vegetables.
- If the liquid does not cover the vegetables, prepare more dressing to cover everything.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or dill. You can substitute the canned vegetables with fresh ones if available; just blanch them briefly to maintain crunch. If you prefer a sweeter dressing, adding a tablespoon of honey or maple syrup can enhance the overall taste. This salad can also be made vegan by ensuring the oil used is plant-based.
Serving Suggestions
This Seven Vegetable Salad pairs beautifully with dishes like grilled chicken or fish, making it a perfect side for summer barbecues. You can also serve it alongside a light soup for a refreshing meal. For a twist, consider adding a handful of nuts or seeds for crunch, or serve it alongside the Orange-Cranberry Congealed Salad for a colorful presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. To serve, you can enjoy it cold straight from the fridge or let it come to room temperature for about 30 minutes before serving for a more balanced flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Seven Vegetable Salad contains roughly 788 calories, with 14g protein, 111g carbohydrates, and 53g fat. It is an excellent source of dietary fiber (307% of the Daily Value), vitamin A (39% of the Daily Value), and vitamin C (36% of the Daily Value). It also contributes 86g of dietary fiber toward your daily target.
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 use frozen vegetables instead of canned?
Yes, frozen vegetables are a great alternative. Just make sure to thaw and drain them well before mixing into the salad to prevent excess moisture, which can dilute the dressing.
How can I make this salad spicier?
To add some heat, consider including diced jalapeños or a splash of hot sauce in the dressing. You can also serve it alongside Hot Pepper Rings for an extra kick.
Is there a way to make this salad more filling?
Absolutely! Adding cooked quinoa or chickpeas can boost the protein content and make the salad more substantial. This addition makes it a satisfying option for a light lunch or a hearty side dish.
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).