Crisp Fall Veggie Salad

Ms. Kathy Nicholson of Plano, Texas, is also the source of this excellent vegetable salad. We used fresh dill instead of the dried dill called for in the recipe, and we substituted our dressing preference for the buttermilk ranch used here, but you use whatever you like!

1 tsp buttermilk ranch dressing mix

1/4 tsp dill weed

1 tsp water

2 Tbsp mayonnaise

2 Tbsp buttermilk

1 1/2 cups corn kernels (cooked)

1/2 cup peas

1/2 cup carrots

1/2 cup grape tomatoes

1/2 cup chopped green peppers

1/2 cup chopped cucumber

1/4 cup red onion, finely chopped

In a small bowl, combine the ranch dressing mix, dill, 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 refrigerate until serving.

Prep time: 10 minutes

Cooling time: none

Serves 6

Nutritional information: serving size 1 cup. 120 calories per serving. Calories from fat: 25. Cholesterol 5 mg. Sodium 210 mg. Protein 4 g. Carbohydrates 22 g. Dietary fiber 4 g.

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