Vegetable Cheese Salad Recipe

Vegetable Cheese Salad Recipe photo by Taste of Home

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Here's a satisfying salad that's garden-fresh. It stars three delicious cheeses and refreshing vegetables like crisp cucumber, bell peppers and juicy tomatoes. This unique summer salad makes a nice light lunch or super side dish. -Shary Geidner, Clear Lake, Iowa

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Vegetable Cheese Salad Recipe

Prep: 15 min. + chilling

Yield: 16 Servings

15 15

Ingredients

3 cups shredded cheddar, Monterey Jack and/or mozzarella cheese
1 medium cucumber, chopped
1 medium tomato, seeded and chopped
1 green onion, thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon lime juice
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon paprika
1/2 teaspoon sugar
Lettuce, optional

Directions

In a bowl, combine cheeses, cucumber, tomato, onion and peppers. In a small bowl, combine sour cream, mayonnaise, lemon and lime juice, garlic, mustard and seasonings; mix well. Pour over salad and toss to coat. Chill for 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 16 servings.

Nutritional Facts 1 serving (1/2 cup) equals 124 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 155 mg sodium, 3 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Vegetable Cheese Salad in Taste of Home June/July 1996, p37