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: Chop the cucumbers, green bell peppers, red onion, and hard boiled eggs into bite-sized pieces and place them in a large mixing bowl.
- Toss with dressing and seasonings: Add the zesty Italian dressing, sliced pepperoncini peppers, roasted sunflower kernels, garlic powder, paprika, and ground black pepper to the bowl. Toss everything together gently but thoroughly to ensure the ingredients are evenly coated and mixed.
Notes
- This salad is best served chilled; refrigerate for 30 minutes before serving for optimal flavor.
- You can substitute pepperoncini with banana peppers if preferred.
- For a dairy-free version, ensure the Italian dressing is dairy-free or make your own vinaigrette.
- Add fresh herbs like parsley or dill for additional brightness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for boiling eggs and prep)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Halal
