Ingredients
Vegetables and Eggs
- 2 cucumbers, peeled and diced
- 2 green bell peppers, diced
- ½ red onion, finely diced
- 4 hard boiled eggs, peeled and chopped
Dressing and Seasonings
- ¾ cup zesty Italian dressing
- ½ cup sliced pepperoncini peppers
- ¼ cup roasted sunflower kernels
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
Instructions
- Prepare the vegetables and eggs: Peel and dice the cucumbers, dice the green bell peppers, finely dice the red onion, and peel and chop the hard boiled eggs. Place all these prepared ingredients into a large mixing bowl.
- Add dressing and seasonings: Pour in the zesty Italian dressing along with the sliced pepperoncini peppers and roasted sunflower kernels. Sprinkle garlic powder, paprika, and ground black pepper over the bowl.
- Toss the salad: Gently toss all the ingredients together until they are evenly combined and coated with the dressing and seasonings. Serve immediately or chill until ready to eat.
Notes
- For extra protein, consider adding grilled chicken or turkey.
- Adjust the amount of pepperoncini peppers if you prefer more or less heat and tanginess.
- Use fresh herbs like parsley or dill to add a fresh note.
- This salad can be made a few hours in advance and refrigerated to allow flavors to meld.
- To keep the salad crisp, add the sunflower kernels just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
