Spring Vegetable Salad with Buttermilk Dressing
(from Whosyababy05’s recipe box)
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.
POINTS® Value: 5
Prep time: 15 minutes
Cook time: 3 minutes
Serves 4 people
Ingredients
- 1 1/2 cup(s) asparagus, cut into 2-inch lengths
- 10 medium baby carrots, halved lengthwise if thick
- 1 cup(s) sugar snap peas, stem ends snipped
- 1 medium English cucumber, halved lengthwise, thinly sliced
- 1/3 cup(s) buttermilk
- 3 Tbsp reduced-calorie mayonnaise
- 2 tsp apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 2 Tbsp chives, fresh, sliced
- 2 Tbsp dill, fresh, chopped
- 6 cup(s) mixed baby greens
- 4 oz semisoft goat cheese, crumbled
Directions
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• 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.
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• In a small bowl, whisk together buttermilk, mayonnaise, vinegar, mustard, salt and pepper until smooth; stir in chives and dill.
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• 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.