Zesty Cucumber Veggie Bowl (Printable Version)
# What You’ll Need:
→ Cucumber Salad Ingredients
01 -
24 oz bread and butter pickle chips (Mt.Olive brand with juice)
02 -
16 oz mini cucumbers, sliced into rings
03 -
16 oz mini bell peppers, thinly sliced into rings
04 -
2 pints cherry tomatoes, halved
05 -
1 bunch green onions, thinly sliced
06 -
1 handful fresh dill for garnish (or 1 Tbsp dried dill)
→ Zesty Dressing
07 -
4 cloves garlic, crushed
08 -
1 1/3 cups pickle juice (from the jar)
09 -
1 Tbsp garlic powder
10 -
1/4 tsp black pepper
11 -
1/4 tsp granulated sugar
12 -
1/3 cup sunflower oil
13 -
2 1/2 tsp garlic salt
14 -
1/2 Tbsp onion flakes
# Steps to Follow:
01 -
Strain the juice from the pickles and set it aside. Brush off any mustard seeds from the pickles and place them in a large salad bowl.
02 -
Add the sliced cucumbers, mini bell peppers, halved cherry tomatoes, and sliced green onions to the bowl with the pickles.
03 -
Combine all the dressing ingredients in a large measuring cup and whisk until well incorporated.
04 -
Pour the prepared dressing over the vegetables and toss to thoroughly coat. Garnish with fresh dill before serving.
# Additional Notes:
01 -
This salad serves a crowd of 16 people or makes around 12 cups of salad.
02 -
To Make-Ahead: prep and arrange all the salad ingredients into a large bowl except for the pickles and dressing. Refrigerate, covered, then toss with dressing and pickles before serving.