Chilled Vegetable Salad Recipe

Chilled Vegetable Salad Recipe photo by Taste of Home

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THIS delicious dish was served by my sister-in-law years ago for her daughter's graduation party. She shared the recipe with me, and I've made it many times, adjusting it to the number of people I'm serving. The secret ingredient is horseradish, which gives the dressing a little zing! -Norma Sliper, Moorhead, Minnesota

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Chilled Vegetable Salad Recipe

Prep: 10 min. + chilling

Yield: 2 Servings

10 10

Ingredients

3/4 cup cauliflowerets
1/4 cup sliced cucumber, halved
1/4 cup chopped seeded tomato
1/4 cup cubed American cheese
2 tablespoons diced celery
2 tablespoons sliced radishes
1 tablespoon sliced green onions
DRESSING:
2 tablespoons mayonnaise
1 to 2 tablespoons sugar
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a medium bowl, toss the first seven ingredients. Combine dressing ingredients in a small bowl; mix well. Pour over salad. Cover and chill for at least 1 hour. Yield: 2 servings.

Nutritional Facts 1 serving (3/4 cup) equals 201 calories, 16 g fat (4 g saturated fat), 18 mg cholesterol, 618 mg sodium, 12 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Chilled Vegetable Salad in Reminisce March/April 1997, p45

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.