Green Salad

Green Salad

4 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  anonymous

“This salad is good for a side dish or a meal on its own. I make it often for my family and they always enjoy it.”

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Adjust Servings

Original recipe yields 8 servings



  1. Microwave or saute onion and bell pepper until soft; set aside to cool.
  2. In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
  3. Pour on enough salad dressing or vinegar to coat, toss again and serve.

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Reviews (4)

Rate This Recipe


I ommitted the onions and added feta cheese, cucumbers and roasted chicken that I had from leftovers. I also used red pepper instead of green. This was a pretty good salad.



Salads are great. I mean I put in onion,grape tomatoes, shredded carrots, celery,tuna and crutons along with the lettuce and dressing. You can add or subtract. I like to go thru the fridge and see what might be close to going bad and then use it in a salad. You can add fruit and nuts. Anything that you think you might like to use, but i warn you to try it by makin a little bit first to see if you will like it so you dont waste a lot of time and ingredients on something that does not do well with something else. The possibilities are endless.

Holly Chadwick

Holly Chadwick

I added boiled egg and cheese...YUM!

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Amount Per Serving (8 total)

  • Calories
  • 47 cal
  • 2%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 260 mg
  • 10%

Based on a 2,000 calorie diet



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Green Salad with Cranberry Vinaigrette


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Green Papaya Salad