Vegetables in Spicy Sour Cream
- In a medium bowl stir together sour cream, vinegar or lemon juice, sugar, salt, and ground red pepper.
- Add squash, cucumber, red onion, carrot, and pimiento or red sweet pepper; toss to coat. Cover and chill vegetable mixture for 2 to 24 hours, stirring often.
- Stir before serving. Serve with a slotted spoon. Makes 4 side-dish servings.
Nutrition Facts (Vegetables in Spicy Sour Cream)
- Per serving:
- 78 kcal cal.,
- 6 g fat
- (4 g sat. fat,
- 13 mg chol.,
- 288 mg sodium,
- 5 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet