Creamy Summer Vegetable Salad Recipe

Creamy Summer Vegetable Salad Recipe photo by Taste of Home

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Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.

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Creamy Summer Vegetable Salad Recipe

Prep: 20 min. + chilling

Yield: 16 Servings

20 20

Ingredients

4 medium tomatoes, chopped
3 large cucumbers, seeded and chopped
1 medium onion, chopped
10 radishes, sliced
2 cups (16 ounces) sour cream
1/4 cup lemon juice
1 teaspoon seasoned salt
1/2 teaspoon pepper
3/4 teaspoon celery seed, optional

Directions

In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat.
Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 16 servings.

Nutritional Facts 1 serving (1 cup) equals 81 calories, 5 g fat (4 g saturated fat), 20 mg cholesterol, 116 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Creamy Summer Vegetable Salad in Country June/July 1999, p51

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.