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


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.

About this Recipe

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