Chop, chop and chop some more for this great salad recipe!
As it gets warmer I always go back to summers in Kansas. Homemade ice cream, banana salad, banana bread, homemade chicken and noodles, fresh country eggs and cream. And the best salads. I love marinated sweet and sour salads that are cut up in small pieces. They make a sandwich taste so good. I’m sure I got this from my grandmother. She had recipes for 3 Bean Salad, Carrot Salad, and Pickled Beets. She had small dishes of these on the cutting board along with cold sliced ham, pickles and bread and butter for sandwiches for lunch.
I spent 2 weeks each year in Meade, a little Kansas community, with my parents and brother and sisters, grandparents, aunts, uncle, and cousins. I had a great time every year. We had the best meals. Many of those recipes are still some of my favorites. But the memories that food conjures up are very special to me. My grandmother had a little fold out of the wall table in her kitchen. Lots of times the 3 cousins (Pam, Pat and me) got to eat in the kitchen at that little table. There were more cousins, but we were the oldest and most important. When I went back for a visit as an adult I was disappointed to find she had removed the table.
Of course, as a kid I never realized or understood how much energy it took to produce all those meals. I do know how many dishes there were to wash and how hot it was in my grandmother’s kitchen. Pam, Pat and I did an assembly line to try to get them done faster. Aunt Betty and momma would pitch in too, and we would step out onto the back porch as we dried a plate just for a cool breath of air. I believe the stove in her kitchen could have heated the entire house in the winter. We would never have complained though. She would have shooed us out of the kitchen and done them all herself (and we would have been in deep trouble with our mothers!) Today, I would suggest we go out to eat! But I would love to do it all over again – just one time in that same tiny kitchen with ALL those wonderful people in my life!
I use Con’ Olio olive oil in this recipe. It is a great olive oil store in Austin. Here is the link: http://www.conolios.com/index.htm They’ll ship!
Confetti Veggie Salad
- 2 fresh zucchini
- 3 fresh carrots
- 2 stalks celery
- 1 can corn (drained)
- 1 can cut green beans
- 1 red onion, diced
- 1 bell pepper, diced (I used about a third of a yellow, orange and red pepper)
- 1 small package frozen baby peas
- 1/2 cup light olive oil (I used Basil Olive Oil from Con Olio in Austin)
- 1 cup vinegar (I used my homemade Basil Vinegar)
- 3-4 tablespoons sugar (or to taste)
- 4 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons garlic granules
Cut all the vegetables the size of the corn (or about that small). It took me about an hour to chop everything. I was in no particular hurry so I’m sure it wouldn’t take a super chef that long.
Combine all dressing ingredients in a jar. Shake well until the sugar is dissolved and pour over the vegetables to marinade at least 2-4 hours or overnight in the refrigerator in a tightly sealed container. Stir occasionally to give all the vegetables a good coating. If after marinating overnight it appears to be a little dry, I have been known to make another half recipe of the dressing and add that. Your option.
When I serve this, I transfer the salad to a chilled bowl and don’t serve it with all the dressing. Again, your option.
Start off with your largest bowl. I graduated through three before finding one large enough to be able to toss it with the dressing. My kitchen looked like my grandmother’s by the time I finished chopping and dressing this salad! Bowls everywhere!
I have taken some liberty with this recipe and adapted it to my taste. This wasn’t my grandmother’s recipe. Rather a girl at work brought this salad to a pot luck lunch one time. Denise was very generous and shared this recipe with me. I sent a bowl of this with my son to an office pot luck and they loved it too. So I think it might be worth a try.