Photo of Spring Vegetable Salad with Buttermilk Dressing by WW

Spring Vegetable Salad with Buttermilk Dressing

Total Time
18 min
15 min
3 min
Beautiful spring vegetables are lightly cooked, dressed with a creamy, but low-fat, buttermilk-herb dressing and served over tender baby greens.


Uncooked asparagus

1½ cup(s), cut into 2-inch lengths

Uncooked baby carrots

10 medium, halved lengthwise if thick

Uncooked sugar snap peas

1 cup(s), stem ends snipped

English cucumber(s)

1 medium, halved lengthwise, thinly sliced

1% low-fat buttermilk


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


2 tbsp(s), fresh, sliced

Fresh dill

2 tbsp(s), fresh, chopped

Fresh mixed greens

6 cup(s)

Semisoft goat cheese

4 oz, crumbled


  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.