Sour Cream Vegetable Salad Recipes

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CREAMY SPRING GARDEN SALAD



Creamy Spring Garden Salad image

This refreshing and crunchy salad is made with the first garden vegetables - tomatoes, cucumbers, radishes, lettuce and fresh herbs dressed with sour cream.

Provided by Olga's Flavor Factory

Categories     Sides

Time 15m

Number Of Ingredients 7

3 tomatoes, seeded and chopped (or 1 pint grape tomatoes, cut in half)
3 small cucumbers, sliced
6 radishes, sliced
2 cups sliced lettuce, (such as green leaf lettuce, Boston bibb lettuce or romaine lettuce)
1/2 cup sour cream or Greek yogurt
1/2 teaspoon salt, ground black black pepper
green onion, dill

Steps:

  • Remove the seeds from the tomatoes and chop them into cubes. You can also use cherry or grape tomatoes cut in half.
  • Slice the cucumbers, thinly slice the radishes. Cut the lettuce finely. Add the fresh minced herbs.
  • Add the sour cream or Greek yogurt and mix gently. Season with salt and ground black pepper to taste. Serve immediately.

SOUR CREAM VEGETABLE SALAD



Sour Cream Vegetable Salad image

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.

Provided by echo echo

Categories     Onions

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup sliced cucumber
1 cup sliced tomatoes or 1 cup halved cherry tomatoes
1 cup sliced onion
1 teaspoon dried dill
1 tablespoon vinegar
1 tablespoon horseradish
1 cup sour cream
1 tablespoon sugar
1 teaspoon salt

Steps:

  • Combine vegetables.
  • Toss with dill.
  • Mix remaining ingredients andtoss with vegetables.

SOUR CREAM AND ONION POTATO SALAD



Sour Cream and Onion Potato Salad image

Some would call showering potato salad with potato chips "gilding the lily." We would call it "extremely sensible and incredibly tasty."

Provided by Molly Baz

Categories     Bon Appétit     Side     Picnic     Summer     Potluck     Potato Salad     Potato     Sour Cream     Onion     Chive     Mayonnaise     Mustard     Vegetarian     Soy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kid-Friendly     Quick & Easy

Yield 4 servings

Number Of Ingredients 11

2 lb. baby Yukon Gold potatoes
1 cup kosher salt, plus more
¾ cup sour cream
¼ cup mayonnaise
1 Tbsp. onion powder
2 tsp. Dijon mustard
1 tsp. freshly ground black pepper
1 garlic clove, finely grated
1 bunch chives, thinly sliced, divided
¼ small red onion, very thinly sliced through root end
½ cup sour cream and onion potato chips

Steps:

  • Place potatoes in a large pot and pour in 3 qt. water to cover. Add 1 cup salt and bring water to a boil over medium-high heat. (Yes, this is a lot of salt, but it's the right amount to ensure potatoes are seasoned through and through.) Reduce heat and simmer, adjusting heat as needed, until potatoes until fork-tender, 15-20 minutes. Scoop out ½ cup potato cooking liquid and set aside. Drain potatoes in a colander and let sit until cool enough to handle, about 10 minutes.
  • Meanwhile, combine sour cream, mayonnaise, onion powder, mustard, and pepper in a large bowl and mix well to combine. Add garlic and half of chives and mix just to incorporate.
  • Place red onion in a fine-mesh sieve and rinse for several seconds to take away some of its raw bite. Pat dry with paper towels. Mix half of onion into dressing; set aside remaining onion for serving.
  • Working one at a time, set potatoes on a flat surface and crush slightly with the palm of your hand. Add to bowl with dressing along with ¼ cup potato cooking liquid. Do this while the potatoes are still warm so that they can absorb all of the seasoning. Don't worry if the dressing looks a little loose and watery at the beginning-it will all get absorbed and become creamier as it sits. Taste and season with more salt or, if your dressing looks too thick, a splash of potato cooking liquid.
  • Top potatoes with remaining chives and reserved onion and crumble potato chips over.

THE BEST VEGETABLE SALAD



The Best Vegetable Salad image

This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.

Provided by DUSTYDO157

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 16

1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 ½ teaspoons water

Steps:

  • Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.9 g, Fat 4.8 g, Fiber 4.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 397.9 mg, Sugar 4 g

CREAMY SUMMER VEGETABLE SALAD



Creamy Summer Vegetable Salad image

Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 9

4 medium tomatoes, chopped
3 large cucumbers, seeded and chopped
1 medium onion, chopped
10 radishes, sliced
2 cups sour cream
1/4 cup lemon juice
1 teaspoon seasoned salt
1/2 teaspoon pepper
3/4 teaspoon celery seed, optional

Steps:

  • In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

QUICK VEGETABLE SALAD



Quick Vegetable Salad image

This recipe was given to me by a friend and it's one the entire family likes. Whenever we have a family get-together, I'm asked to bring this salad.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

1 can (16 ounces) whole kernel corn, drained
1 large tomato, seeded and chopped
1/2 cup chopped celery
1/2 cup chopped cucumber
1/3 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt, optional
1/4 teaspoon celery seed
1/8 teaspoon pepper

Steps:

  • In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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