Chilled Vegetables

Introduction

History

Chilled vegetables have been a popular dish for many years, with variations of the recipe found in different cultures around the world. This particular recipe is a modern twist on the classic chilled vegetable salad, using frozen mixed vegetables for convenience and adding fresh ingredients for extra flavor.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure not to overcook the vegetables when parboiling them, as they should still have a slight crunch to them.

- Dice the cucumber, tomatoes, and green onions into small, uniform pieces for a more visually appealing dish.

- Season the salad with salt and pepper to taste, but don't be afraid to add a little extra pepper for a bit of a kick.

Serving Suggestions

Chilled vegetables can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light lunch or snack.

Cooking Techniques

Parboiling the vegetables helps to soften them slightly while still retaining their crunch, making them perfect for a chilled salad.

Ingredient Substitutions

Feel free to use fresh vegetables instead of frozen, or swap out the mayonnaise for a lighter dressing such as Greek yogurt or olive oil.

Make Ahead Tips

Chilled vegetables can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Serve chilled vegetables in a large bowl or on a platter, garnished with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Chilled vegetables pair well with grilled meats, seafood, or tofu, as well as a crisp white wine or sparkling water.

Storage and Reheating Instructions

Leftover chilled vegetables can be stored in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of chilled vegetables contains approximately 100 calories.

Carbohydrates

Each serving of chilled vegetables contains approximately 15 grams of carbohydrates.

Fats

Each serving of chilled vegetables contains approximately 5 grams of fat.

Proteins

Each serving of chilled vegetables contains approximately 2 grams of protein.

Vitamins and minerals

Chilled vegetables are a good source of vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains eggs and soy, which may be allergens for some individuals.

Summary

Chilled vegetables are a low-calorie, nutrient-rich dish that is perfect for a light and refreshing meal or side dish.

Summary

Chilled vegetables are a simple and delicious dish that is perfect for summer gatherings or as a light and healthy meal. With a mix of frozen and fresh ingredients, this salad is easy to make and full of flavor. Enjoy it on its own or as a side dish with your favorite protein for a complete meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Chilled Vegetables. It was a hot summer day, and I was visiting a dear friend of mine, Mrs. Johnson. Mrs. Johnson was known for her incredible cooking skills, and she always had a new recipe up her sleeve to share with me. As we sat in her cozy kitchen, sipping on iced tea and catching up on old times, she reached into a worn recipe box and pulled out a yellowed piece of paper with handwritten instructions.

"Have you ever tried Chilled Vegetables, my dear?" Mrs. Johnson asked with a twinkle in her eye.

I shook my head, intrigued by the idea of serving vegetables cold. Mrs. Johnson explained that Chilled Vegetables were a popular dish in her family for generations, passed down from her great-grandmother who learned it from a traveling chef she had met in France. The recipe was simple yet elegant, perfect for a light and refreshing summer meal.

Mrs. Johnson guided me through the steps of preparing the Chilled Vegetables, showing me how to blanch the fresh vegetables and then plunge them into an ice bath to lock in their vibrant colors and crisp textures. She added a drizzle of her special homemade vinaigrette dressing, made with a blend of olive oil, vinegar, herbs, and spices, to elevate the flavors of the vegetables.

As we sat down to enjoy the Chilled Vegetables together, I was blown away by the burst of freshness and flavors in each bite. The combination of crunchy cucumbers, sweet cherry tomatoes, crisp bell peppers, and tender asparagus was a delightful symphony of tastes and textures. The tangy vinaigrette dressing added a zesty kick that tied everything together perfectly.

After that day, I couldn't stop thinking about the Chilled Vegetables recipe. I was determined to recreate it in my own kitchen and share it with my family and friends. I practiced making the dish over and over again, experimenting with different vegetables and variations of the vinaigrette dressing until I perfected the recipe to my liking.

Over the years, Chilled Vegetables became a staple in my cooking repertoire, a go-to dish for potlucks, picnics, and family gatherings. Whenever I made it, I would think back to that fateful day in Mrs. Johnson's kitchen and smile, grateful for her guidance and inspiration.

As I grew older, I continued to collect new recipes and cooking techniques from various sources – cookbooks, cooking shows, culinary classes, and even online food blogs. But the recipe for Chilled Vegetables remained a timeless favorite, a nostalgic reminder of the simple joys of sharing good food with loved ones.

Now, as I pass on the recipe for Chilled Vegetables to you, my dear grandchild, I hope you will cherish it as much as I have. May it bring you the same sense of wonder and delight that it has brought me over the years. And remember, the secret ingredient in every dish you make is love – so cook with your heart, and your food will always taste delicious. Bon appétit!

Categories

| Colombian Recipes | Colombian Salads | Cucumber Recipes | Mayonnaise Recipes | Plum Tomato Recipes | Salad Recipes |

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