Spring vegetable salad with buttermilk dressing
6
Points®
Total time: 18 min • Prep: 15 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Buttermilk is a traditional base for creamy dressings. This classic-style dressing is similar to ranch making it a great topping for a salad or dipping sauce for cut fresh vegetable. Here we assemble the best vegetables of spring in a brightly colored salad full or crunch and veggie deliciousness. Serve as a start to a larger meal or arrange in a large shallow bowl and serve for a nice brunch. Top with grilled chicken or shrimp for a dinner main. Ready in under 20 minutes, you can have this any night of the week. Sub in any colorful vegetable you like for your perfect combination.
Ingredients
Asparagus
1½ cup(s), cut into 2-inch lengths
Baby carrots
10 medium, halved lengthwise if thick
Sugar snap peas
1 cup(s), whole, stem ends snipped
English cucumber
1 medium, halved lengthwise, thinly sliced
1% low fat buttermilk
⅓ cup(s)
Reduced calorie mayonnaise
3 Tbsp
Apple cider vinegar
2 tsp
Dijon mustard
½ tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Chives
2 Tbsp, fresh, sliced
Dill
2 Tbsp, fresh, chopped
Fresh mixed greens
6 cup(s)
Semisoft goat cheese
4 oz, crumbled
Instructions
1
Bring a large skillet 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, place 1 1/2 cups of salad greens on each of 4 salad plates. Place about 1 cup of vegetable mixture in center of each plate; drizzle each serving with about 3 tablespoons of dressing and 1 ounce of goat cheese. Yields 1 salad per serving.
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