Photo of Spring vegetable salad with buttermilk dressing by WW

Spring vegetable salad with buttermilk dressing

SmartPoints® value per serving
Total Time
18 min
15 min
3 min
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.


Uncooked asparagus

1½ cup(s), cut into 2-inch lengths

Uncooked baby carrots

10 medium, halved lengthwise if thick

Uncooked sugar snap peas

1 cup(s), stem ends snipped

English cucumber(s)

1 medium, halved lengthwise, thinly sliced

Low-fat buttermilk


Reduced calorie mayonnaise

3 Tbsp

Apple cider vinegar

2 tsp

Dijon mustard

½ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


2 Tbsp, fresh, sliced


2 Tbsp, fresh, chopped

Fresh mixed greens

6 cup(s)

Semisoft goat cheese

4 oz, crumbled


  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.