Tuesday, July 9, 2013

Summer Vegetable Salad

Last Friday, we took off for our annual weekend trip to my sister-in-law's lake house, with all of my husband's family.  It was filled with much laughter, good food and drinks and plenty of great water sports.  They only thing I hate is when we have to come home because that's when the unpacking happens, mountains of laundry appear and the fatigue hits.  Needless to say, I am still trying to get caught up on sleep.  Regardless, I love every minute at the lake, and wouldn't change anything.

Because my butt is still dragging, I haven't had the ambition to cook the last couple of night's.  Yesterday I picked up pizza, and tonight was leftovers, except one thing:  Summer Vegetable Salad.  Recently there was a huge produce sale at one of the local grocery stores, and we stocked up.  I have used almost all of it, but had a cucumber and a couple of tomatoes that needed to be eaten right away.  After grabbing a couple of green onions from my garden, I was all set for a barely dressed, fresh and crispy combo.

Here's your Cast of Characters.

1 Large cucumber, peeled and cut in half, lengthwise
2 Roma tomatoes, cut into small chunks
2 Small green onions and stems, diced
1/2 Sweet bell pepper, chopped, any color (I had a red one in the picture but found 1/2 an orange one that needed to be used, instead.)
1/4 Cup light sour cream
1/4 Cup fat-free half and half
1 Tsp. Lawry's seasoning salt
1 Tsp. black pepper
1 Tsp. McCormick Perfect Pinch Garlic & Herb seasoning blend
1 Tsp. Mrs. Dash Onion & Herb seasoning blend
1/2 Tsp. McCormick Perfect Pinch Tuscan seasoning blend

In a medium bowl, slice cucumbers into 1/4 inch pieces.

Add remaining ingredients, and stir well to combine sour cream and half & half, and coat all veggies.

Cover and chill for 1/2 hour to an hour before serving.