Fresh Vegetable Salad Recipe

Name: Fresh Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups snapped fresh green beans; 2 cups shelled fresh lima beans; 1 cup water; 1 head iceberg lettuce, torn into bite-size pieces; 12 green onions, thinly sliced; 8 radishes, cleaned; 2 small cucumbers, peeled and diced; 2 small yellow squash, cleaned and thinly sliced; 2 medium-size green peppers, seeded and chopped; 1 medium carrot, scraped and thinly sliced; 2 cups cauliflower florets; 6 slices bacon; 1 cup vinegar; 1/4 cup sugar; 1 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

2 cups snapped fresh green beans
2 cups shelled fresh lima beans
1 cup water
1 head iceberg lettuce, torn into bite-size pieces
12 green onions, thinly sliced
8 radishes, cleaned
2 small cucumbers, peeled and diced
2 small yellow squash, cleaned and thinly sliced
2 medium-size green peppers, seeded and chopped
1 medium carrot, scraped and thinly sliced
2 cups cauliflower florets
6 slices bacon
1 cup vinegar
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper

1
Combine green beans, lima beans, and water in a medium saucepan; cover and bring to a boil. Reduce heat, and simmer 30 minutes or until tender. Drain and chill.
2
Combine bean mixture, lettuce, onions, radishes, cucumbers, squash, green peppers, carrot, and cauliflower in a large mixing bowl. Toss gently; cover and chill thoroughly.
3
Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1/4 cup drippings.
4
Combine reserved drippings, vinegar, sugar, salt, and pepper in a small mixing bowl, mixing well. Cover and chill thoroughly.
5
To serve, pour vinegar mixture over vegetable mixture, tossing to coat well. Sprinkle with reserved bacon.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups snapped fresh green beans, 2 cups shelled fresh lima beans, 1 cup water, 1 head iceberg lettuce, torn into bite-size pieces, and more.

Yes, Fresh Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions