Cucumber, Bell Pepper, and Mung Bean Sprout Salad

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!