Main Course Vegetable Salad

Name: Main Course Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: bean sprouts; romaine lettuce; tomato; cucumbers; peas (fresh or canned); corn (fresh or canned; whole); shredded carrots; shredded red cabbage; spinach (fresh, leaf); green peppers, sliced; boiled eggs (garnish); red or white onions if desired; meats and cheese (added for full meal)*

Eats Now Editorial Team · Salads

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Main Course Vegetable Salad – a delicious recipe with bean sprouts, romaine lettuce, tomato, cucumbers, peas, corn. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

bean sprouts
romaine lettuce
tomato
cucumbers
peas (fresh or canned)
corn (fresh or canned; whole)
shredded carrots
shredded red cabbage
spinach (fresh, leaf)
green peppers, sliced
boiled eggs (garnish)
red or white onions if desired
meats and cheese (added for full meal)*

1
*Amount depends on number of servings.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: bean sprouts, romaine lettuce, tomato, cucumbers, and more.

Yes, Main Course 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.

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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