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This recipe was featured in Spring Vegetable Salads.
Nancy Pumphrey | Big Country EC
There’s something old-school and irresistible about cold, fresh vegetables coated in a rich, tangy sour cream dressing. This simple salad shines when served atop crisp, pretty leaves such as hearts of romaine or butter lettuce.
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon dry mustard
1 cup sliced green onions (whites and green tops)
1 cup sliced radishes
2 cups chopped cucumbers
1. Combine the sour cream, lemon juice, salt and mustard in a large mixing bowl.
2. Add the onions, radishes and cucumbers, and stir to combine.
3. Chill mixture until cold, about 2 hours.
4. Serve on lettuce leaves.