VEGGIE SALAD:
2 large sweet orange bell peppers, chopped (2 cups)
2 cups cups chopped seedless cucumber (1 to 2 medium cucumbers each)
2 celery ribs, chopped (1 cup)
1 large red onion, chopped (1 cup)
1 cup quartered grape tomatoes
16 oz garbanzo beans, rinsed and drained (1 can)
12 oz gouda (aged 2-3 months) cheese, diced (3 cups)
CREAMY PARMESAN-DILL DRESSING:
¾ cup mayonnaise
⅓ cup Odyssey® sour cream
2 tbsp lemon juice
1 ½ tsp Worcestershire sauce
2 ¼ oz parmesan cheese, grated (3/4 cup)
⅓ cup snipped fresh dill
salt and pepper to taste
Veggie Salad
1
Combine the salad ingredients in a large serving bowl.
Creamy Parmesan-Dill Dressing
2
Whisk the mayonnaise, sour cream, lemon juice and Worcestershire sauce in a medium bowl. Stir in parmesan and dill. Season with salt and pepper to taste. Pour dressing over salad; toss to coat.
3
Cover and refrigerate for at least 1 hour or until flavors are blended.
AuthoradminCategorySalad, Sour CreamDifficultyBeginnerYields: 8-10 servings
© Dairy Farmers of Wisconsin
Ingredients
VEGGIE SALAD:
2 large sweet orange bell peppers, chopped (2 cups)
2 cups cups chopped seedless cucumber (1 to 2 medium cucumbers each)
2 celery ribs, chopped (1 cup)
1 large red onion, chopped (1 cup)
1 cup quartered grape tomatoes
16 oz garbanzo beans, rinsed and drained (1 can)
12 oz gouda (aged 2-3 months) cheese, diced (3 cups)
CREAMY PARMESAN-DILL DRESSING:
¾ cup mayonnaise
⅓ cup Odyssey® sour cream
2 tbsp lemon juice
1 ½ tsp Worcestershire sauce
2 ¼ oz parmesan cheese, grated (3/4 cup)
⅓ cup snipped fresh dill
salt and pepper to taste
Directions
Veggie Salad
1
Combine the salad ingredients in a large serving bowl.
Creamy Parmesan-Dill Dressing
2
Whisk the mayonnaise, sour cream, lemon juice and Worcestershire sauce in a medium bowl. Stir in parmesan and dill. Season with salt and pepper to taste. Pour dressing over salad; toss to coat.
3
Cover and refrigerate for at least 1 hour or until flavors are blended.
