Sour Cream Vegetable Salad
Recipe: #15206
October 26, 2014
Categories: Salads, Vegetable Salad, One-Pot Meal, July 4th Labor Day, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Sour Cream, Spicy, Salad Dressing, more
"The revelation here is the salad dressing (including the dill). Substitute whatever vegetables you like. Sometimes I like to include 1/4 cup sliced radishes or to add sweet yellow pepper and carrots sliced paper thin."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (181.6 g)
- Calories 184.8
- Total Fat - 9.6 g
- Saturated Fat - 5.4 g
- Cholesterol - 43.2 mg
- Sodium - 999.6 mg
- Total Carbohydrate - 13.9 g
- Dietary Fiber - 1.3 g
- Sugars - 6.3 g
- Protein - 11.6 g
- Calcium - 102.9 mg
- Iron - 0.8 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine vegetables.
Step 2
Toss with dill.
Step 3
Mix remaining ingredients and toss with vegetables.
Tips
No special items needed.
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