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Vegetable Cheese Salad Recipe
Vegetable Cheese Salad Recipe photo by Taste of Home

Vegetable Cheese Salad Recipe

Publisher Photo
Here's a satisfying salad that's garden-fresh. It stars three delicious cheeses and refreshing vegetables like crisp cucumber, bell peppers and juicy tomatoes. This unique summer salad makes a nice light lunch or super side dish. -Shary Geidner, Clear Lake, Iowa
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings

Ingredients

  • 3 cups shredded cheddar, Monterey Jack and/or mozzarella cheese
  • 1 medium cucumber, chopped
  • 1 medium tomato, seeded and chopped
  • 1 green onion, thinly sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sugar
  • Lettuce, optional

Nutritional Facts

1 serving (1/2 cup) equals 124 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 155 mg sodium, 3 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a bowl, combine cheeses, cucumber, tomato, onion and peppers. In a small bowl, combine sour cream, mayonnaise, lemon and lime juice, garlic, mustard and seasonings; mix well. Pour over salad and toss to coat. Chill for 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 16 servings.
Originally published as Vegetable Cheese Salad in Taste of Home June/July 1996, p37

Nutritional Facts

1 serving (1/2 cup) equals 124 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 155 mg sodium, 3 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Vegetable Cheese Salad

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Reviewed Apr. 3, 2010

I love this recipe- my mom made it a lot as I was growing up, and I've made it a few times- it's so delicious.

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