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Creamy Veggie Salad

This delicious, low-fat recipe with its hint of horseradish has been a favorite for years. It’s so refreshing on a hot summer day and always brings me compliments.—Gene Kelly, Fort Myers, Florida
  • 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

Directions

  • 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.
Nutrition 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.

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