Chopped vegetable salad with buttermilk dressing

PersonalPoints™ per serving
Total Time
9 min
9 min
0 min
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.


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), coarsely chopped


1 cup(s), chopped

Plum tomato(es)

1 cup(s), chopped

Uncooked celery

¼ cup(s), chopped


  1. Combine first 7 ingredients in a medium bowl; stir with a whisk. Combine lettuce and remaining 3 ingredients in a large bowl; add buttermilk dressing, and toss well. Serve immediately. Yield: 4 servings (serving size: 11⁄2 cups).