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Fresh Vegetable Salad

Yield 8 servings


  • 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

How to Make It

  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.

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