Ribbon Vegetable Salad

Fresh veggies and a zesty buttermilk dressing create a delicious Ribbon Vegetable Salad.

Ribbon Vegetable Salad

Makes 6 servings

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Ingredients Method

Ingredients

  

• ½ cup whole buttermilk
• ¼ cup mayonnaise
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh dill
• ½ teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ pound thin asparagus blanched
• 1 14-ounce can quartered artichoke hearts, drained 
• 1 medium zucchini cut into ribbons
• 1 medium carrot cut into ribbons
• ½ English cucumber thinly sliced
• 1 3-ounce bag fresh baby arugula

Method

 

1. In a medium bowl, whisk together buttermilk, mayonnaise, chives, dill, lemon zest and juice, mustard, salt, and pepper. Cover and refrigerate for 1 hour.
2. In a large bowl, toss together asparagus, artichoke, zucchini, carrot, and cucumber. Serve over arugula, and drizzle with dressing just before serving.

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