Green Green Salad

Susan Feliciano


I developed this salad for a St. Patrick's Day party. We all brought "green" foods. Someone actually brought green potato soup, but I think some of the other dishes were better received! We all laughed. This one is good, and definitely healthy.

Blue Ribbon Recipe

Nothing fancy. Nothing complicated. Everything good! That's just how I like my recipes, and this dish has the flavor to back up its simplicity. This is one tasty way to eat your veggies. Go green! The Test Kitchen


★★★★★ 10 votes

10 or more
20 Min
No-Cook or Other


  • 2 c
    fresh broccoli florets
  • 1 large
    seedless cucumber, cut in chunks
  • 1 small
    zucchini, cut in chunks
  • 3
    green onions with tops, thinly sliced
  • 2 c
    shredded fresh spinach leaves
  • 1/4 c
    cooked, crumbled bacon
  • 1 c
    light ranch dressing
  • 1
    green pepper sliced into rings
  • ·
    several large lettuce leaves
  • ·
    parsely sprigs

How to Make Green Green Salad


  1. Line a large clear glass salad bowl with the lettuce leaves.
  2. Mix together broccoli, cucumber, zucchini, green onions, spinach, bacon, and dressing. Mound mixture in salad bowl on top of lettuce leaves.
  3. Top with green pepper rings and parsley sprigs. Refrigerate before serving.

Printable Recipe Card

About Green Green Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American

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