Total Time
15mins
Prep 15 mins
Cook 0 mins

A terrific way to take advantage of summer's produce and a little like gazpacho on a plate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

Directions

  1. Drain thinly sliced vegetables.
  2. Soak cracker in cold water for 3 minutes and squeeze dry.
  3. Place a layer of vegetable mixture in bowl and sprinkle with chopped onion and cracker.
  4. Mix sour cream with the remaining ingredients; spread lightly over this layer.
  5. Repeat layers until all ingredients are used.
  6. Chill.
  7. When ready to serve, spoon onto lettuce leaves or mesclun.

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