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.

★★★★★ 10 votes
10 or more
20 Min
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


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

How to Make Green Green Salad


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