Creamy Tomato Salad Recipe
To trim calories in the salad, try light sour cream. You can also substitute white or green onions and cherry or plum tomatoes.Kim Dunbar, Willow Springs, Illinois
- 1 large cucumber, peeled and cut into 1/4-inch slices
- 1 large tomato, chopped
- 1 small red onion, thinly sliced
- 1 cup (8 ounces) sour cream
- 1 tablespoon sugar
- 1 tablespoon vinegar
- Salt and pepper to taste
- Leaf lettuce, optional
- In a bowl, combine cucumber, tomato and onion. In another bowl, combine the sour cream, sugar, vinegar, salt and pepper; mix well. Pour over vegetables and toss to coat. Refrigerate until serving. Serve over lettuce if desired. Yield: 6 servings.
Originally published as Creamy Tomato Salad in Country Woman July/August 1999, p37
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