SPRING SALAD
"Our family has been savoring this salad for over 75 years. It goes back to my Bavarian grandmother," reports Mari Malmquist of Hayward, Wisconsin. "With a large family to raise, she turned to the garden for inexpensive ingredients. The lightly dressed tomatoes, cucumbers and radishes are still a hit at meals and potlucks today."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, radishes and cucumber. In a small bowl, whisk together the vinegar, water, sugar substitute, salt and pepper until sugar substitute is dissolved (mixture will foam up slightly). Pour over vegetable mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 44 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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rube rba
[email protected]Yum!
Kyenell Medley
[email protected]This is my go-to salad recipe for spring. It's always a hit with my family and friends.
Binadash Mgr
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser.
MAFIA 333
[email protected]This salad is the perfect way to use up all the fresh spring vegetables from my garden. It's light and refreshing, and the dressing is delicious.
Seidu Hadija
[email protected]I'm not usually a fan of salads, but this one changed my mind. The dressing was so flavorful and the vegetables were so fresh and crisp. I'll definitely be making this again.
itsjames
[email protected]This salad was a hit at my last party! The combination of fresh spring vegetables and tangy dressing was perfect. I especially loved the addition of asparagus and snap peas.