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Vegetable Medley Salad

The Vegetable Medley Salad is one of my personal favorites. I first had it at a cookout in Montana and demanded the recipe. Of course I modified it a bit to make it healthier and tastier, but it's great for any occasion, especially pot lucks or large gatherings.

The funny thing is, there isn't any lettuce in this "salad". It's all vegetables, the best part of a salad if you ask me. There is very little nutritional value with lettuce, so why even bother. Sure, it's a great filler, but why not fill up on a wholesome medley of vegetables instead of filler.

This recipe does take some time to prepare, but it is well worth it and you'll definitely have people asking you for the recipe. And by all means, change it here and there with your favorite veggies to custom make it for your taste.

Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.


Vegetable Medley Salad


One Half (1/2) Bag of Lysander's Soup Mix (Beans Only)
Three Quarters (3/4) of a Cup Snap Peas
One (1) Cup Canned Italian Pole Green Beans (Cut) Drained
Three Quarters (3/4) of a 15oz Can of Sweet Peas (Tiny Early June) Drained
One (1) Cup Sunny Creek Farm Sprouted Green Peas
One (1) Cup Sunny Creek Farm "Crunchy Mix" Adzuki, Lentil and Peas
Two (2) Bushels of Fresh Chopped Broccoli
One (1) Whole Kohlrabi Chopped
One Half (1/2) Large Sweet Onion Sliced
One Half (1/2) to One (1) Bottle of Garlic Expressions Classic Vinaigrette Salad Dressing & Marinade

Vegetable Medley Salad


Prepare all fresh vegetables as indicated in the ingredients. Cut or chop the vegetables to the desired size (either slices, small cubes, or a mix).

Bring four and a half cups of water to a boil for one minute and turn off heat. Pour 1/2 bag of Lysander's Soup Mix (just the beans) into the water and let stand for one hour. Bring water back to a gentle boil and boil for one hour or until the beans are soft. Stir occasionally and add water as needed. Once the beans are soft, drain the water and let set until cool.

Gently mix all ingredients into a large bowl and place the Vegetable Medley Salad in the refrigerator for three to five hours. Stir once more, drain the excess dressing, and serve.

Nutritional Information

The above recipe makes about 24 servings of Vegetable Medley Salad. (The below nutritional facts are based on 1 serving of vegetable medley. Very Nutritious Recipe.

Calories 102
Calories from Fat 10

Total Fat 4g
Cholesterol 0mg
Sodium 292mg
Potassium 207mg
Total Carbohydrates 12g
Dietary Fiber 3g
Sugars 5g
Protein 4g

Vitamins based on percentage of a 2000 calorie diet.

Vitamin A - 9%
Vitamin C - 89%
Calcium - 5%
Iron - 8%

Check out more salads like this Vegetable Medley Salad.

Have you tried this recipe? Please let me know what you think in the comments below. If you change the recipe a little, put the changes in the comments below so you can give other people ideas as well.