Crisp Fall Veggie Salad

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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