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

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

Ingredients

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

Directions

  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

Reviews for Creamy Veggie Salad

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 30, 2015

"Loved the horseradish flavor in this."

MY REVIEW
Reviewed Mar. 27, 2012

"Nice and creamy with lots of flavor."

MY REVIEW
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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