Nonnie's Chopped Veggie Salad
About two years ago, my dad was visiting Jake and me (pre-baby) here in Boston and we were all getting ready to eat a bagel breakfast on his last morning here. As Dad picked his bagel up, I warned him about how sharp the knife was but he was listening to me just about as much as he normally does when I have only the best intentions (ha!) and proceeded to slice right through the bagel and into his hand. I won't get into the gory details, but there were many hours spent in the emergency room that day, and many more spent cleaning our murder scene of a kitchen. He still can't feel the last two fingers of his left hand.
Fast forward to this past week when I took those same killer knives to get sharpened at a local kitchen supply store. They had become dull through years of use and abuse. When the owner handed the finished product back to me he hesitated for a minute, clearly contemplating whether or not he should let me leave with them. I didn't share the story about my dad, but I could tell that he was trying to decide whether or not I was a walking liability.
For this recipe, you probably want to pull out your good, sharp, and hopefully accident-free knives (don't invite my dad over that day!) because you'll be doing a lot of veggie chopping. But trust me, the labor is worth it once you taste the sweet, tangy vegetables. This salad is another one that is compliments of Nonnie. Isn't she the best? Send more recipes, please!
Nonnie's Chopped Veggie Salad
1 1/2 cups green beans, cooked and chopped into small pieces 1 1/2 cups corn 1 1/2 cups peas 1 small jar pimentos, chopped 1 cup celery, diced 1 medium green pepper, diced 1 medium red pepper, diced 1 onion, diced (I happened to have a red onion) 1 cup grated carrot
For the dressing: 1 tsp salt 1 tsp pepper 1 cup sugar 1/2 cup oil 3/4 cup white vinegar 2 Tbsp water
Combine all of the ingredients of the dressing and bring to a boil. Let cool.
Combine all of the vegetables (which vegetables you choose can be adapted based on what you like) and pour the dressing over. Mix well and chill for 24 hours. Drain the excess liquid before serving.
Source: My wonderful Nonnie :)
