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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


  • 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


  • 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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Average Rating:
  • sdipiazza
    Feb 9, 2017

    Good but could use some color...maybe red pepper. I didn't use horseradish but used dried mustard. Good side dish.

  • cbenne12
    Oct 30, 2015

    Loved the horseradish flavor in this.

  • lilzip
    Mar 27, 2012

    Nice and creamy with lots of flavor.

  • daisyshae99
    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.

  • schlma29
    Aug 31, 2009

    No comment left