Ice Box Salad

Deborah J. Peterson


Great salad that stays crunchy and travels well.

This was my Grandmother's recipe and was always made for our picnics and family gatherings. This goes great with just about any meal and is quite a crowd pleaser.


★★★★★ 1 vote

2 Hr
No-Cook or Other


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  • 2 c
  • 1 c
    sour cream
  • 1/4 c
    whole milk
  • 1 tsp
    garlic powder
  • 2 tsp
    fresh dill, finely minced
  • 4
    large leaves fresh mint, finely minced
  • 1/2 c
    fresh chives, finely minced
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    fresh ground black pepper
  • ·
    1 extra large head or 3 small heads of romaine
  • 10 oz
    package sugar snap peas (not pea pods), chopped
  • 12
    radishes, halved and thinly sliced
  • 1
    english cucumber, halved, seeds scooped out, and thinly sliced
  • 4
    green onions, thinly sliced
  • 1 c
    celery, thinly sliced
  • 1/2
    medium size sweet onion (vidalia, maui, etc, must be sweet!), chopped
  • 10 oz
    package frozen sweet, petite peas, thawed not cooked
  • 8 oz
    good blue cheese, crumbled (i love using point reyes blue cheese, can also substitute gorganzola)
  • ·
    fresh chives, minced, for garnish

How to Make Ice Box Salad


  1. Dressing:
    Mix the first nine (9) ingredients and let stand for 1-2 hrs (or more) for flavors to develop.
  2. Salad Construction:
    In a large, deep rectangular pan, place the Romaine lettuce.
    Add layers of the vegetables as follows:
    Sugar Snap peas
    Green onion
    Sweet onions
    Sweet petite peas
  3. Top with the creamy dressing and spread to the edges. Add crumbled cheese, sprinkle with minced chives, cover tightly and refrigerate over night. Will remain crunchy!

Printable Recipe Card

About Ice Box Salad

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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