Vibrant Rainbow Vegetable Salad with Creamy Dressing

Ingredients

- 2 medium cucumbers, peeled and diced
- 2 cups cherry tomatoes, halved
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 1 red sweet pepper, diced
- 1 yellow sweet pepper, diced
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic, minced
- 1/2 cup sour cream

Instructions

1. Prepare the Vegetables:
- Wash and dry all the vegetables.
- Peel and dice the cucumbers.
- Halve the cherry tomatoes.
- Finely chop the onion.
- Dice the green, red, and yellow peppers.

2. Mix the Base:
- In a large mixing bowl, combine the cucumbers, tomatoes, onion, green pepper, red sweet pepper, and yellow sweet pepper. Toss gently to mix.

3. Prepare the Dressing:
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and milk until smooth.
- Add the sugar, salt, black pepper, and minced garlic. Stir until the sugar dissolves completely.
- Fold in the sour cream until the dressing is creamy and well-blended.

4. Combine Salad and Dressing:
- Pour the dressing over the mixed vegetables.
- Toss gently to ensure all vegetables are evenly coated with the dressing.

5. Chill and Serve:
- Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve cold as a refreshing lunch salad.

Preparation & Cooking Times

Preparation:
PT20M
20 minutes

Chilling Time:
PT30M
30 minutes

Total Time

PT50M
50 minutes

Type of Dish

Lunch

Keywords

Vegetable Salad, Rainbow Salad, Creamy Dressing, Lunch Recipe, Fresh Vegetables, Healthy Salad, Summer Salad, Vibrant Vegetables, Easy Lunch, No-Cook Recipe

Recipe Yield

Serves 4 adults

Calories

Total: 650 calories

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