Vegetable Salad with Buttermilk Dressing
5
Points®
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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