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Nothing beats a cool bowl of crunchy veggies combined with savory Hidden Valley® Ranch. This satisfying Greek salad is one chilly, dilly dish — packed with chunky cucumbers and creamy HVR goodness.
prepared garlic hummus
½ cup
¼ cup
dried oregano
1 teaspoon
kosher salt
1 teaspoon
finely chopped fresh dill or mint, plus more for garnish
1 tablespoon
sliced green onions
¼ cup
pitted kalamata olives, halved
½ cup
English cucumber, peeled, seeded and diced into ¼-inch pieces
1
cherry tomatoes, halved
1 pint
red bell pepper, diced in ¼-inch pieces
2 cups
For safe meat preparation, reference the USDA website.
In a small bowl, combine hummus and dressing; stir in oregano, salt and dill. Refrigerate while preparing the vegetables for the salad.
Combine remaining ingredients in a large bowl and toss with the dressing until well-coated.
Serve immediately or refrigerate salad until ready to serve. Garnish with additional chopped herb before serving.
