Wednesday, April 28, 2010

Veggie-Cheese Salad

I love this salad.  My mom made it while I was growing up, and now I've started making it too.  You whisk together a dressing featuring mayo, sour cream, some lime and lemon juice, herbs and spices.  Light sour cream and mayo work well.  Then, toss the dressing with chopped veggies.  I like to use halved cherry tomatoes- that way you don't have to worry about seeding them.  (I probably use about a cup.)  I also like to use a long English cucumber.  So good, easy, and everyone loves it!

Veggie-Cheese Salad
adapted from Taste of Home

3 cups shredded cheddar, Monterey Jack and/or mozzarella cheese
1 medium to large cucumber, chopped
1 medium tomato, seeded and chopped (or about 1 cup halved cherry tomatoes)
1 green onion, thinly sliced
1 red, yellow, orange or green sweet bell pepper, chopped
1/2 cup sour cream (light works)
1/4 cup mayonnaise (light works)
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

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 veggies and toss to coat. Chill for 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 6-10 servings.
**This post and photos are property of**

No comments: