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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