Breaking News Bar
updated: 6/20/2012 7:51 AM

Smothered Vegetable Salad

Success - Article sent! close

2 English or hot house cucumbers, washed and sliced into thin rounds (see note)

1 large carrot, peeled and grated

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

6-8 radishes, trimmed, washed and sliced thin

1 small sweet onion, peeled and chopped fine

2 tablespoons white vinegar

2 teaspoons table salt (or 4 teaspoons kosher salt)

2 tablespoons granulated sugar

cup fat-free mayonnaise

cup fat-free sour cream

cup reduced-fat sour cream

1 tablespoon dried dill or 2 tablespoons fresh dill, chopped

teaspoon fresh ground black pepper

6-8 drops hot red pepper sauce (I use Frank's)

2 packets natural sugar substitute (such as Stevia)

Place cucumbers, carrot, radish, onion, vinegar, salt and sugar into a stainless steel or glass bowl. With a large rubber spatula, stir and fold to distribute vinegar, salt and sugar. Cover and let stand for 30 minutes or up to 2 hours.

To a medium mixing bowl add mayonnaise, sour creams, dill, black pepper, hot sauce and Stevia, whisking to combine. Set aside.

By hands-full, over a sink, squeeze the vegetables until almost no liquid drips off and place each handful into the dressing. Repeat until all the vegetables have been squeezed. Discard the liquid in the bowl.

Stir and fold the vegetables with the dressing until coated. Cover and chill for one hour.

Makes about 5 cups; serves nine to 10.

Cook's note: You can substitute 4 medium garden-fresh cucumbers for the English variety. Peel and remove seeds before slicing.

Nutrition values per --cup serving: 75 calories (19.7 percent from fat), 1.6 g fat (1 g saturated), 13.3 g carbohydrates, 0.7 g fiber, 1.4 g protein, 8 mg cholesterol, 284 mg sodium.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.