I found this recipe for a vegetable-based side dish among my grandmother’s old recipe cards. She passed away last summer after living in an assisted living facility for several years, but back in the day, she really knew her way around a kitchen. She used to bring all kinds of tasty dishes to church suppers, and she enjoyed cooking for our family when we visited.
Grandma liked recipes that were easy and simple to put together. While she liked to do some things the old-fashioned way, she also appreciated certain convenience foods. That’s true of this Vegetable Salad recipe. You throw your veggies into a serving bowl and toss them gently with a bottle of ready-made Caesar salad dressing. Some of the veggies are even frozen, which ups the convenience factor. After you mix everything up, you stick this salad in the fridge to let it chill and allow some time for all the flavors to meld. I like the flavor that the green onions give to this dish, and the water chestnuts give it a nice crunch.
This is a great side dish to take to a potluck dinner, to serve at a holiday party during the winter, or to bring to a cookout or picnic during the summer. You can simply serve it to your family at home, too.
My Grandma’s Vegetable Salad
1 small package of frozen peas (cook until just unfrozen)
1 head / package of fresh broccoli, chopped (Grandma’s recipe calls for a package of frozen broccoli, but I prefer fresh)
1 head of raw cauliflower, chopped
1 bunch of green onions, chopped
1 can of sliced water chestnuts
1 8-ounce bottle of Caesar salad dressing (well shaken; sometimes I use a little more dressing)
Place all of the ingredients in a large bowl and stir until everything is well mixed. Cover the vegetable salad and store it in the refrigerator for about 24 hours before serving to allow flavors to meld.