This crunchy and nutritious salad is an easy way to get in your vegetables! Made with cucumber, bell pepper, and mung bean sprouts and tossed with a nonfat blue cheese dressing, it’s a delicious and vegan meal option. It’s perfect for a light lunch or snack, full of flavor and nutrition. The blue cheese dressing is made with nonfat yogurt, giving you a satisfying and creamy dressing without the extra fat. With a preparation time of only 0 minutes, it’s an easy meal to make for any occasion.
Ingredients used:
- 1 - Peeled cucumber
- 1 - Green bell pepper
- 1 cup - Fresh raw mung bean sprouts
- 1 package - Hidden Valley nonfat Blue Cheese Dressing
Recipe steps:
- Toss all ingredients together with enough dressing to lightly coat.
- For the dressing, mix up the Hidden Valley fatfree blue cheese dressing with drained, non-fat yogurt in place of buttermilk. This gives it a thicker texture and you never have to worry about having buttermilk around!
- Serve and enjoy!
This crunchy, nutritious vegan salad is sure to satisfy! With its combination of cucumber, bell pepper, and mung bean sprouts, it’s a delicious and healthy meal option. Plus, the nonfat blue cheese dressing is made with nonfat yogurt, so you don’t have to worry about extra fat. Perfect for a quick lunch or snack, give this easy salad a try today!
