Backyard Carnival Buffet

Layered Vegetable Salad
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Ingredients
  1. 3 cups English peas
  2. 3 cups chopped red bell pepper
  3. 3 cups shredded carrot
  4. 3 cups chopped English cucumber
  5. 3 cups seeded chopped tomato
  6. White Balsamic Vinaigrette (recipe follows)
Instructions
  1. In 12 (6-ounce) jelly jars, layer 1⁄4 cup each of peas, bell pepper, carrot, cucumber, and tomato. Put on lids, and refrigerate until ready to serve.
  2. When ready to serve, spoon desired amount of White Balsamic Vinaigrette into each jar, and replace lid.
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White Balsamic Vinaigrette
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Ingredients
  1. 2/3 cup balsamic vinegar
  2. 3 tablespoons sugar
  3. 2 tablespoons Dijon mustard
  4. 1⁄2 teaspoon garlic salt
  5. 1⁄2 teaspoon ground black pepper
  6. 1 cup olive oil
Instructions
  1. In a small bowl, combine vinegar, sugar, Dijon mustard, garlic salt, and pepper, whisking until sugar dissolves. Gradually whisk in olive oil. Cover and chill. Store in an airtight container for up to 2 weeks.
Southern Lady Magazine https://southernladymagazine.com/