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Creamy Veggie Chopped Salad

Yields8 ServingsPrep Time1 hr

Yields: 8-10 servings

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
  cup Odyssey┬« sour cream
 2 tbsp lemon juice
 1 ½ tsp Worcestershire sauce
 2 ¼ oz parmesan cheese, grated (3/4 cup)
  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.

Nutrition Facts

Servings 8