Harold's Salad

Harold's Salad

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
Andrea Young
Recipe by  Andrea Young

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

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Adjust Servings

Original recipe yields 10 to 12 servings



  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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Reviews (6)

Rate This Recipe
Julia McDonald

Julia McDonald

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 Dad. Thanks for submitting it Mom! I just found it randomly on this site! :)



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.

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Amount Per Serving (11 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 14.4 g
  • 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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Barb's Broccoli-Cauliflower Salad


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