Spring Vegetable Salad with Buttermilk Dressing light meals POINTS® Value: 5 Servings: 4 Preparation Time: 15 min Cooking Time: 3 min Level of Difficulty: Easy Beautiful spring vegetables are lightly cooked, dressed with a creamy, but low-fat, buttermilk-herb dressing and served over tender baby greens. Ingredients 1 1/2 cup asparagus, cut into 2-inch lengths 10 medium baby carrots, halved lengthwise if thick 1 cup sugar snap peas, stem ends snipped 1 medium English cucumber, halved lengthwise, thinly sliced 1/3 cup 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 mixed baby greens 4 oz semisoft goat cheese, crumbled Instructions 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.
Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
