PURPOSE: To prepare the subject salad having excellent taste and flavor and convenient for carrying, preservation, etc., by impregnating a seasoning into the texture of fresh green vegetables, flower vegetables, etc.

CONSTITUTION: A fresh green vegetable (e.g. lettuce, cabbage, cucumber and onion) or flower vegetable (e.g. snapdragon and pansy) is properly cut and immersed in a seasoning liquid having a salt-content of <3% and pH 6-7 for 1-16hr in floating state while keeping the liquid temperature to 3-25°C. The vegetables are taken out of the liquid and thoroughly drained to obtain the objective salad.