Recipe courtesy of Rachael Ray

Vegetable Chunk Salad

Name: Vegetable Chunk Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/2 pint cherry or grape tomatoes, halved; 1 large red or green bell pepper, cut into bite-size chunks; 1/2 red onion, chopped; 1/2 European (seedless) cucumber, cut into bite-size chunks; 2 ribs celery, cut into 1-inch pieces; 1/2 yellow squash, cut into bite-size pieces; 3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs; 2 tablespoons (about 2 splashes) red wine vinegar; 1 teaspoon sugar; 1 teaspoon dried Italian seasoning; Coarse salt and pepper

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Many of us use crudite platters for starters around the holidays. Substitute or add any combination of crudite to this simple salad.

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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Ingredients

1/2 pint cherry or grape tomatoes, halved

1 large red or green bell pepper, cut into bite-size chunks

1/2 red onion, chopped

1/2 European (seedless) cucumber, cut into bite-size chunks

2 ribs celery, cut into 1-inch pieces

1/2 yellow squash, cut into bite-size pieces

3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs

2 tablespoons (about 2 splashes) red wine vinegar

1 teaspoon sugar

1 teaspoon dried Italian seasoning

Coarse salt and pepper

Directions

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Watch how to make this recipe.

Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.