Vegetable-Olive Salad
A vibrant vegetable and olive salad with creamy mayonnaise, perfect as a light side dish or appetizer, offering a mix of crunchy, savory, and briny flavors for any occasion.
Ingredients
Instructions
- Cut up all ingredients into bite-sized pieces.
- Mix all the chopped vegetables, olives, and sliced eggs in a large bowl.
- Add mayonnaise and toss gently to coat all ingredients evenly.
- Serve immediately or chill before serving for a cooler dish.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or dill into the salad. If you want a lighter version, swap out half of the mayonnaise for Greek yogurt. To enhance the texture, add some chopped bell peppers or carrots. You can also replace the olives with pickles for a tangy twist. This recipe is perfect for potlucks or as a side dish with American recipes.
Serving Suggestions
Serve this Vegetable-Olive Salad as a refreshing side dish at picnics or barbecues. It pairs beautifully with Joyce'S Hot Rolls(Refrigerator Dough) or grilled meats. For a complete meal, add some protein like grilled chicken or chickpeas. This salad is also great as a light lunch option on its own or alongside a hearty soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more as it sits. If you prefer to enjoy it chilled, let it sit in the fridge for an hour before serving again. Avoid freezing, as the mayonnaise can separate and change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Olive Salad contains roughly 428 calories, with 5g protein, 53g carbohydrates, and 23g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 555mg per serving (24% 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 use other vegetables in this salad?
Absolutely! Feel free to customize the salad with your favorite vegetables. Bell peppers, cucumbers, or even radishes can add a nice crunch. Just make sure to cut everything into similar sizes for even mixing and serving.
How can I make this salad vegan?
To make this salad vegan, substitute the mayonnaise with a plant-based alternative, such as vegan mayo or a tahini dressing. You can also omit the hard-boiled eggs or use tofu for added protein. Adjust the seasoning as needed to enhance the flavors.
What type of olives work best for this recipe?
Both ripe and black olives add unique flavors, but you can use any olives you prefer. Kalamata olives will give a more robust flavor, while green olives offer a tangy taste. Feel free to experiment with different varieties to find your favorite combination.
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).