Spring Vegetable Salad with Buttermilk Dressing
6
Points®
Total time: 18 min • Prep: 15 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Beautiful spring vegetables are lightly cooked, dressed with a creamy, but low-fat, buttermilk-herb dressing and served over tender baby greens.
Ingredients
Asparagus
1½ cup(s), cut into 2-inch lengths
Baby carrots
10 medium, halved lengthwise if thick
Uncooked sugar snap peas
1 cup(s), stem ends snipped
English cucumber
1 medium, halved lengthwise, thinly sliced
1% low-fat buttermilk
⅓ cup(s)
Reduced calorie mayonnaise
3 tbsp(s)
Apple cider vinegar
2 tsp(s)
Dijon mustard
½ tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Chives
2 tbsp(s), fresh, sliced
Fresh dill
2 tbsp(s), fresh, chopped
Fresh mixed greens
6 cup(s)
Semisoft goat cheese
4 oz, crumbled
Instructions
1
Bring a large skillet half full of water to a boil. Add asparagus and carrots; cook 1 minute. Add sugar snap peas; cook until vegetables are crisp-tender, about 1 to 2 minutes more. Drain, rinse under cold water until cool and drain again. Put vegetables in a medium bowl and add cucumbers; toss to mix.
2
In a small bowl, whisk together buttermilk, mayonnaise, vinegar, mustard, salt and pepper until smooth; stir in chives and dill.
3
To serve, place 1 1/2 cups of salad greens on each of 4 salad plates. Place about 1 cup of vegetable mixture in centre of each; drizzle each with about 3 tablespoons of dressing and 1 ounce of goat cheese.
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