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Creamy Veggie Salad Recipe

Creamy Veggie Salad Recipe

“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 YIELD: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


  • 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.

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: 0 starch, 1 vegetable, 1 fat.

Reviews for Creamy Veggie Salad

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cbenne12 235966
Reviewed Oct. 30, 2015

"Loved the horseradish flavor in this."

lilzip 155671
Reviewed Mar. 27, 2012

"Nice and creamy with lots of flavor."

daisyshae99 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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