Harold's Salad

Harold's Salad


"This is a marinated fresh vegetable salad which is very pretty in a glass bowl. It's also a great side dish."


45 m servings 185 cals
Serving size has been adjusted!

Original recipe yields 11 servings



  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, combine the bacon, broccoli, cauliflower, onion, olives, mushrooms and pimento. Stir to mix.
  3. Whisk together the salad dressing, sugar, salt and pepper. Pour over salad, toss, and refrigerate until chilled.
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  1. 6 Ratings


This is an excellent recipe! For the dressing, use Newman's Oil & Vinegar (or Italian, I believe). It's always better the 2nd day - I grew up eating it - Andrea is my mom, and Harold was my Da...

This recipe was very "blah". Edible, because it was so simple, but very boring. Also, directions say to add mushrooms, but mushrooms are not listed in the ingredient list . . .

loved it!!!! I had to leave out the olives though cause my husband doesn't like them.

I made this for Easter dinner at Bette Jo's 2011. Lacie said, "Mmmm. That salad is good!" when she tried it so it must be OK. I liked it.

I made it for a picnic. Everyone wanted the recipe. The only change was baby portabellos and Newman's own salad dressing.

This is a very good recipe! I made this pretty much as in the recipe with a few minor substitutions. My whole family was happy to eat this. I prefer my olives sliced, and I had a few cherry toma...