Spring Vegetable Salad


Spring Vegetable Salad

Spring Vegetable Salad

Vegetable salad goes well with a variety of dressings.This recipe is made with sour cream, but it is also delicious when made with mayonnaise or with vinegar and oil.

– 2 bunches radishes.
– 1 bunch scallions.
– 3 cucumbers, peeled.
– 8 oz. feta cheese.
– 1 tbsp. olive oil.
– 1½ c. sour cream*.
– ½ tsp. salt.


Step 1:Wash vegetables well in cold water. Cut roots and leaves off of radishes.
Step 2:Cut roots and any dried-out tips off of scallions.
Step 3:Slice cucumbers and radishes into thin rounds. Cut cheese into ¼-inch cubes. Chop scallions finely.
Step 4:In a large bowl, combine oil, sour cream, and salt. Add vegetables and cheese and toss well. Serve at room temperature, or chill if desired.

Note : To reduce the fat content of this creamy salad, substitute nonfat for regular sour cream or try strained nonfat yogurt.To strain yogurt, place a filter in a funnel over a jar. Spoon yogurt into the filter and place in the refrigerator. Allow the liquid to drip into the jar until yogurt is the consistency of sour cream

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