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Photo of Vegetable Salad with Buttermilk Dressing by WW

Vegetable Salad with Buttermilk Dressing

5
Points® value
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
4
Difficulty
Easy
Since buttermilk is naturally low in fat, it's a great base for creamy dressings. We drizzled our dressing over salad but it also makes a terrific vegetable dip.

Ingredients

Asparagus, raw

200 g, cut into 2 inch lengths

Carrots, raw

1 medium, baby carrots

Sugar Snap Peas

120 g, stem ends snipped

Cucumber

½ individual, extra large, halved lengthwise, thinly sliced

Buttermilk

80 ml

Reduced Fat Mayonnaise

3 tablespoon(s)

Vinegar, All Types

10 ml

Dijon Mustard

½ teaspoon(s), heaped

Salt

¼ teaspoon(s), and black pepper, freshly ground

Chives, Fresh

2 tablespoon(s), sliced

Dill, Fresh

2 tablespoon(s)

Goat's Cheese

100 g, crumbled

Instructions

  1. 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.
  2. In a small bowl, whisk together buttermilk, mayonnaise, vinegar, mustard, salt and pepper until smooth; stir in chives and dill.
  3. 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.

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