Crisp Fall Veggie Salad

webdiva1

Saw this in the Penzey's Spices catalog that arrived yesterday; looks and sounds amazing. I haven't tried it yet, but I'm so gonna. The nutritional info also comes from the catalog.

CRISP FALL VEGGIE SALAD

1 tsp buttermilk ranch dressing mix
1/4 tsp dried dill
1 tsp water
2 T mayonnaise
2 T buttermilk
1+1/2 cups corn kernels, cooked
1/2 cup peas
1/2 cup carrots, sliced into coins
1/2 cup grape tomatoes, cut in half
1/2 cup chopped green peppers
1/2 cup chopped cucumber
1/4 cup red onion, finely chopped

In a small bowl, combine the dressing mix, dill and water; let stand 5 minutes. Add the mayo and buttermilk and mix well. In a serving bowl, combine the veggies. Add the dressing and stir to combine. Cover and refrigerate until serving.

NUTRITIONAL INFO
Servings: 6
Serving size: 1 cup (175g)
Calories: 120
Calories from fat: 25
Total fat: 3g
Cholesterol: 5mg
Sodium 210mg
Carbs: 22g
Dietary fiber: 4g
Sugars: 6g
Protein: 4g

Enjoy!

Ruthann2

Sounds yummy