Crisp Fall Veggie Salad

By jobustitch

From a Penzey's catalog

Ingredients

• 1 tsp. Buttermilk Ranch Dressing mix
• 1/4 tsp. dill weed
• 1 tsp. water
• 2 TB. mayonnaise
• 2 TB. buttermilk
• 1 1/2 cups corn kernels (cooked, fresh off the cob tastes best)
• 1/2 cup peas
• 1/2 cup carrots, sliced in coins
• 1/2 grape tomatoes, cut in half
• 1/2 cup chopped green peppers
• 1/2 cup chopped cucumber
• 1/4 cup red onion, finely chopped

Details

Servings 6

Preparation

Step 1

In a small bowl, combine the buttermilk ranch, dill weed, and water. Let stand for 5 minutes. Add the mayonnaise and buttermilk and mix well. In a serving bowl, combine all the vegetables. Add the dressing and stir to combine. Cover and refridgerate until serving.