Lighten Up

Spring Vegetable Salad with Buttermilk Dressing

WW POINTS Value: 5

Buttermilk is naturally low in fat and therefore is a great base for this creamy dressing. We drizzled it over salad but you can also use it as a dip.

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 (or green onions or NOT)
2 tbsp dill, fresh, chopped ( or 1 tbsp dried)
6 cup(s) mixed baby greens
4 oz semisoft goat cheese, 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; drizzle each with about 3 tablespoons of dressing and 1 ounce of goat cheese.