Vegetable Medley Salad

Are you barbecuing this week end?  Are you looking for a quick side dish?  If you are, this vegetable medley is perfect!  It is an easy and refreshing side dish and goes well with barbecued hamburgers or steak.  It is so easy that it is almost embarrassing!  Well, not really, if it tastes great and as you know I am all about great tasting food that does not take tons of time!

Vegetable Medley Salad

1 can Blue Lake cut green beans

1 can Mexicorn

1 jar artichoke hearts, drained, cut in half

1 jar marinated carrot sticks or 1 can sliced carrots

1 jar baby ears of corn

1 large cucumber, sliced

2 tomatoes, cut in chunks or 1 cup grape tomatoes

1 small white onion, sliced, separate into rings

Dressing

2/3 cup tarragon vinegar

1/3 cup brown sugar

2/3 cup salad oil

Garlic salt and elmon pepper to taste

1 tsp fresh dill weed, chopped

Mix dressing ingredients together.

Drain all vegetables.  Layer vegetables in a bowl.  Lay onion rings on top.  Pour dressing over vegetables.  Salad can be made in advance. 

This recipe was shared with me many years ago by a co-worker.  It has morphed a few times but has always remained a favorite at our house.