Name: Rainbow Veggie Salad
Yield: 4 servings
Ingredients: 1/2 English cucumber, cut lengthwise in half and sliced; 2 medium carrots, thinly sliced; 1 cup each red and yellow cherry tomatoes, halved; 3/4 cup pitted ripe olives, halved; 1 celery rib, thinly sliced; 1/4 cup each chopped sweet yellow, orange and red pepper; 1/4 cup thinly sliced red onion; 1/8 teaspoon garlic salt; Dash coarsely ground pepper; 1 package (5 ounces) spring mix salad greens; 2/3 cup; or reduced-fat buttermilk ranch salad dressing

1/2 English cucumber, cut lengthwise in half and sliced

2 medium carrots, thinly sliced

1 cup each red and yellow cherry tomatoes, halved

3/4 cup pitted ripe olives, halved

1 celery rib, thinly sliced

1/4 cup each chopped sweet yellow, orange and red pepper

1/4 cup thinly sliced red onion

1/8 teaspoon garlic salt

Dash coarsely ground pepper

1 package (5 ounces) spring mix salad greens

2/3 cup

or reduced-fat buttermilk ranch salad dressing

Rainbow Veggie Salad

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