Spring vegetable salad with buttermilk dressing
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
1 medium, halved lengthwise, thinly sliced
Reduced calorie mayonnaise
Apple cider vinegar
¼ tsp, freshly ground
2 Tbsp, fresh, sliced
2 Tbsp, fresh, chopped
Fresh mixed greens
Semisoft goat cheese
4 oz, crumbled
- 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.
- In a small bowl, whisk together buttermilk, mayonnaise, vinegar, mustard, salt and pepper until smooth; stir in chives and dill.
- 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.