Fresh Vegetable Salad

Oxmoor House
8 servings


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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


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.

Combine bean mixture, lettuce, onions, radishes, cucumbers, squash, green peppers, carrot, and cauliflower in a large mixing bowl. Toss gently; cover and chill thoroughly.

Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1/4 cup drippings.

Combine reserved drippings, vinegar, sugar, salt, and pepper in a small mixing bowl, mixing well. Cover and chill thoroughly.

To serve, pour vinegar mixture over vegetable mixture, tossing to coat well. Sprinkle with reserved bacon.

Created date

February 2010