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Creamy Summer Vegetable Salad Recipe
Creamy Summer Vegetable Salad Recipe photo by Taste of Home

Creamy Summer Vegetable Salad Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 16 servings.
Originally published as Creamy Summer Vegetable Salad in Country June/July 1999, p51

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.

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