Creamy Veggie Salad Recipe
Creamy Veggie Salad Recipe photo by Taste of Home
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Creamy Veggie Salad Recipe

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“This delicious, low-fat recipe with its hint of horseradish has been a favorite for years,“ writes Gene Kelly from Fort Myers, Florida. “It’s so refreshing on a hot summer day and always brings me compliments.“
TOTAL TIME: Prep: 10 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 9 servings


  • 4 cups fresh broccoli florets
  • 4 cups fresh cauliflowerets
  • 1 package (10 ounces) frozen peas, thawed
  • 5 green onions, sliced
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup reduced-fat mayonnaise
  • 1 to 2 tablespoons prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 109 calories, 6g fat (2g saturated fat), 9mg cholesterol, 235mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.


  1. In a large bowl, combine the broccoli, cauliflower, peas and onions. In a small bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for several hours or overnight. Yield: 9 servings.
Originally published as Creamy Veggie Salad in Light & Tasty June/July 2006, p55

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cbenne12 User ID: 7424916 235966
Reviewed Oct. 30, 2015

"Loved the horseradish flavor in this."

lilzip User ID: 5812605 155671
Reviewed Mar. 27, 2012

"Nice and creamy with lots of flavor."

daisyshae99 User ID: 1005356 70434
Reviewed Apr. 18, 2010

"I made this salad as written last night to serve today. When I pulled it out of the fridge this morning, it really seemed like it still needed something- so I added about 1/3 cup of real bacon bits. This helped, but I still think it needed something more, possibly some splenda, maybe chopped red pepper. I'll report back if I find good results with these changes."

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