Vegetable Salad with Buttermilk Dressing
200 g, cut into 2 inch lengths
1 medium, baby carrots
Sugar Snap Peas
120 g, stem ends snipped
½ individual, halved lengthwise, thinly sliced
Reduced Fat Mayonnaise
Vinegar, All Types
½ teaspoons, heaped
¼ teaspoons, and black pepper, freshly ground
2 tablespoons, sliced
100 g, crumbled
- Bring a large saucepan 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.
- In a small bowl, whisk together buttermilk, mayonnaise, vinegar, mustard, salt and pepper until smooth; stir in chives and dill.
- To serve, divide salad greens between 4 plates. Place vegetable mixture in centre of each plate; drizzle each serving with about 3 tablespoons of dressing and 25g goat cheese.