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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.