Active Time: 60 Minutes

Servings: 8

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:

1. 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.
2. Cover and refrigerate for at least 1 hour or until flavors are blended.

© Dairy Farmers of Wisconsin