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Total Time
20mins
Prep 20 mins
Cook 0 mins

From a book my Aunt Debbie shared with me. The Treasury OF White Trash Cooking. I love it!

Ingredients Nutrition

Directions

  1. Shred lettuce thinly.
  2. Thinly slice cucumber and onion Chop up tomato courselyThrow together in a large bowl or foot tub.
  3. Add sour cream mayonnaise and cider vinegar until the vegetables are covered about a quarter inch--the salad should be rather thin and"sluicey"---soupy.
  4. Amounts are probably about 2 pints mayonnaise to one half pint vinegar and one pint sour cream.
  5. (That`s a guess) Lots of salt and pepper to taste You`ll know when it`s right.
  6. Runny, Soupy, and wilted.
  7. It`s better from the ice box.
  8. And even better left over on sandwiches.
  9. I Have The Cookbook!
Most Helpful

4 5

This recipe comes from one of the FUNNIEST cook books I've ever read. The author is Ernest Matthew Mickler. I found the book in a library. Maybe you can too. Thanks, Rhonda O.

5 5

My Mom use to make a salad somewhat like this one. I thought the vinegar and sour cream added to the mayo gave a nice flavor to the dressing. I have had this with radishes but I think I like the cucumber better. Thanks RhondaO for your recipe.