Chopped vegetable salad with buttermilk dressing
1
Points® value
Total Time
9 min
Prep
9 min
Cook
0 min
Serves
4
Difficulty
Easy
This chopped salad is full of crispy, crunchy veggies bound together by a family-friendly dressing that will put any creamy bottle variety to shame. The dressing is so tangy and rich you may even want to consider making an extra batch to serve as a dip for veggies later in the week. It’s a super simple salad to toss together and can be ready in under 10 minutes. To make the preparation even easier, try using an English cucumber; it's seedless and its thin skin won’t need to be peeled. Add leftover chicken or beef to make a no-cook, one-dish meal to enjoy for either lunch or a light dinner.
Ingredients
1% low fat buttermilk
¼ cup(s), reduced fat
Grated Parmesan cheese
2 Tbsp
Fat free sour cream
2 Tbsp
Fat free mayonnaise
2 Tbsp
Fresh lemon juice
1 tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Iceberg lettuce
3 cup(s), chopped, coarsely chopped
Cucumber
1 cup(s), chopped
Plum tomato
1 cup(s), chopped, chopped
Celery
¼ cup(s), chopped, chopped
