Rainbow Veggie Salad

• 1/2 English cucumber, cut lengthwise in half and sliced
• 2 medium carrots, thinly sliced
• 1 cup each red and yellow cherry tomatoes, halved
• 3/4 cup pitted ripe olives, halved
• 1 celery rib, thinly sliced
• 1/4 cup each chopped sweet yellow, orange and red pepper
• 1/4 cup thinly sliced red onion
• 1/8 teaspoon garlic salt
• Dash coarsely ground pepper
• 1 package (5 ounces) spring mix salad greens
• 2/3 cup
• or reduced-fat buttermilk ranch salad dressing

1. Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine.
2. Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.

cucumber, carrots, tomatoes, olives, celery, sweet yellow, red onion, garlic salt, ground pepper, spring mix salad greens, buttermilk

Taken from www.tasteofhome.com/recipes/rainbow-veggie-salad/ (may not work)