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

Creamy Summer Vegetable Salad Recipe

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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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16 servings


  • 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.


  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

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