I love when the seasons change because I always look forward to making foods from each season and I was pleasantly surprised when I found this recipe for the veggie salad as I find so many side dish recipes for Fall that are either served warm or more like casseroles. This salad was a perfect addition to the beef brisket that my husband made. You could also pick and choose which veggies you wanted to put in it. I didn’t have carrots so I just added a little more of the other vegetables.
Crisp Fall Veggie Salad
1 tsp. Buttermilk Ranch Dressing Mix
1/4 tsp. Dill Weed
1 tsp. Water
2 Tablespoons mayonnaise
2 Tablespoons buttermilk
1 1/2 cups corn kernels (I used canned but I am sure fresh would be best)
1/2 cup peas
1/2 cup carrots, sliced in coins
1/2 cup grape tomatoes, cut in half
1/2 cup chopped green peppers
1/2 cup chopped cucumber
1/4 red onion, finely chopped
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 of the vegetables. Add the dressing and stir to combine. Cover and refrigerate until serving.
Serves 6, 1 cup servings
Recipe from Penzeys Spices magazine Fall 2011
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I love a good chopped salad. Thanks for linking up at A Little Nosh this week!