Need Help Re-Creating a Recipe

[BawdyWench]

Yesterday I bought the most delicious "Health Salad" from my Wild Oats store (health foods and a whole lot more).

Here are the ingredients: zuchinni, yellow summer squash, cucumber, red onion, bell peppers, carrots, cherry tomatoes, red wine vinaigrette, dill, salt, pepper.

All the veggies are sliced VERY thin (carrots are shredded, and not too many, either). I can't tell if the veggies have been blanched or not. Everything is very limp, but the onions don't look like they've been cooked at all. Does it all get limp just because it's sliced so thinly and it's covered in the dressing?

This is just so delicious I want to make it at home. I know I can find a low-carb red wine vinaigrette dressing, so that's not a problem (or I could make one myself). What about the rest?

Any ideas? THANKS!

[greenmomba]

I think the key to getting the texture you describe is cutting the vegetables paper thin. I make something similar and let it sit for a day before eating it. I believe its the vinegar that softens the veggies. If you eat it right after you make it the veggies retain their crunch. The longer it sits, the softer the veggies get so I usually make small batches.

I make different variations, depending on what veggies I have on hand. My herb garden is at its best right now, so when I make the dressing, I use oregano, dill, sage, sometimes a little mint, or whatever else looks good at the moment. It's a lot of fun to experiment. Have at it...I've never had a bad one.

[BawdyWench]

Thanks so much for the tip about letting it sit. That certainly makes sense. I'll do it this week.