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
Lettuce leaves

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.

Serves 4–6.