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
Since buttermilk is naturally low in fat, it's a great base for creamy dressings. We drizzled our dressing over salad but it also makes a terrific vegetable dip.


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.

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