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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups snapped fresh green beans |
2 cups shelled fresh lima beans |
1 cup water |
1 head iceberg lettuce, torn into bite-size pieces |
12 green onions, thinly sliced |
8 radishes, cleaned |
2 small cucumbers, peeled and diced |
2 small yellow squash, cleaned and thinly sliced |
2 medium-size green peppers, seeded and chopped |
1 medium carrot, scraped and thinly sliced |
2 cups cauliflower florets |
6 slices bacon |
1 cup vinegar |
1/4 cup sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine green beans, lima beans, and water in a medium saucepan; cover and bring to a boil. Reduce heat, and simmer 30 minutes or until tender. Drain and chill.
2. Combine bean mixture, lettuce, onions, radishes, cucumbers, squash, green peppers, carrot, and cauliflower in a large mixing bowl. Toss gently; cover and chill thoroughly.
3. Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 1/4 cup drippings.
4. Combine reserved drippings, vinegar, sugar, salt, and pepper in a small mixing bowl, mixing well. Cover and chill thoroughly.
5. To serve, pour vinegar mixture over vegetable mixture, tossing to coat well. Sprinkle with reserved bacon.
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