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Tom's Crunchy Salad

Tom's Crunchy Salad

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A colorful and crunchy salad that you can make up in advance and eat over several days -- great for singles on the run and colorful and unusual at dinner parties.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet


  1. In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.
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Caroline C

As far as fresh veggie salads go, this was pretty good. Obviously it could be improved enormously with some cheese/ hot bacon dressing/crumbled bacon etc etc. Thanks!


Pretty good salad. I changed the white onion to red and served with fresh mozzarella and feta cheeses. Next time I'll use a pepper of a different color, red, orange, yellow, green instead of just red and green. I don't think alfalfa sprouts would be a good substitute because they are too small/thin and not as crunchy as bean sprouts. This recipe is a good base you can change to make your own.


I'm not a big salad eater, but once in a while I'll get a craving for one. Today was one of those days. I had to use alfalfa sprouts since the store I stopped at didn't have bean sprouts, but otherwise I made as written. This is a decent crunchy salad. Thanks.