Creamy Veggie Chopped Salad
2 large sweet orange bell peppers, chopped (2 cups)
2 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
1 can (16 ounces) garbanzo beans, rinsed and drained
12 ounces Gouda (aged 2-3 months) cheese, diced (3 cups)
CREAMY PARMESAN-DILL DRESSING
3/4 cup mayonnaise
1/3 cup sour cream
2 tablespoons lemon juice
1 1/2 teaspoons Worcestershire sauce
2.25 ounces Parmesan cheese, grated (3/4 cup)
1/3 cup snipped fresh dill
Salt and pepper to taste
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.
3 Stir in parmesan and dill. Season with salt and pepper to taste.
4 Pour dressing over salad; toss to coat.
5 Cover and refrigerate for at least 1 hour or until flavors are blended.
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