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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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When entertaining my large family, I like to offer a buffet of delicious food. This salad has been enjoyed by all. They like its peanutty crunch and tangy dressing. Judy Madsen of Ellis, Idaho Ingredients:
1 cup (8 ounces) reduced-fat sour cream |
1/2 cup fat-free mayonnaise |
1 tablespoon sugar |
1 tablespoon tarragon vinegar |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
4 cups finely chopped cabbage |
1 cup coarsely chopped cauliflower |
1 cup chopped celery |
1/4 cup finely chopped onion |
1/4 cup chopped green pepper |
1/4 cup finely chopped cucumber |
1/2 cup chopped peanuts |
Directions:
1. For dressing, in a small bowl, combine the sour cream, mayonnaise, sugar, vinegar, salt and pepper until blended. In a large bowl, combine the cabbage, cauliflower, celery, onion, green pepper and cucumber. Add dressing and toss to coat. Sprinkle with peanuts. Yield: 8 servings.
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