Instructions: When growing up in the 1950s, Sally Schneiders mother used to make this version of a salad served at New Yorks "21" Club. Schneider still finds the salad wonderful, but instead of the mayonnaise-based Russian dressing, she substitutes one with much less fat, made with sour cream and buttermilk.

1/4 cup regular or light sour cream
3 tablespoons buttermilk
3 tablespoons chili sauce
1/2 teaspoon horseradish, drained
3/4 teaspoon kosher salt
2 large carrots, peeled and cut into 1/3 inch dice (1 cup)

1 red or yellow bell pepper, cored, seeded and cut into 1/3 inch dice (1 cup)

1 medium cucumber, peeled, seeded and cut into 1/3 inch dice (1 cup)

2 celery ribs, peeled to remove tough strings and cut into 1/3 inch dice (1 cup)

2 medium tomatoes, halved crosswise, seeds and juice squeezed out and cut into 1/3 inch dice (1 cup)

1 small Vidalia or Bermuda onion, cut into 1/4 inch dice (1/2 cup)

2 ounces extra-sharp cheddar cheese or dry (aged) jack cheese, cut into 1/8- inch dice (1/2 cup)

Freshly ground black pepper

In a small bowl, stir together sour cream, buttermilk, chili sauce, horseradish and salt. Cover and refrigerate until ready to mix salad.

Toss vegetables and cheese together in a medium bowl. Cover and refrigerate until ready to serve. Just before serving, spoon dressing over salad and toss to coat. Season with pepper.

Note: You can make dressing, dice cheese and prepare all vegetables except onion and tomato up to 1 day ahead; cover and refrigerate. (You can store vegetables together in a plastic bag.)

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