Spring Vegetable Salad with Buttermilk Dressing
Ingredients
Asparagus
1½ cup(s), cut into 2-inch lengths
Baby carrots
10 medium, halved lengthwise if thick
Uncooked sugar snap peas
1 cup(s), stem ends snipped
English cucumber
1 medium, halved lengthwise, thinly sliced
1% low-fat buttermilk
⅓ cup(s)
Reduced calorie mayonnaise
3 tbsp(s)
Apple cider vinegar
2 tsp(s)
Dijon mustard
½ tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Chives
2 tbsp(s), fresh, sliced
Fresh dill
2 tbsp(s), fresh, chopped
Fresh mixed greens
6 cup(s)
Semisoft goat cheese
4 oz, crumbled