Fresh Vegetable Salad with Creamy Buttermilk and Fresh Dill Dressing
Serves 4 – 6
More often than not my recipes are inspired by the ingredients I have on hand (and need to be used up), sound familiar?
On this particular day i focused my attention on my very almost new carton of buttermilk. I was also inspired by the abundance of produce I had purchased at my local grocery store.
The veggies here are interchangeable so please feel free to switch them up and make this salad your own.
You get the creaminess from the underlying mayonnaise but the coolness of the buttermilk, complimented by the sweetness of the Dili. I have to put it out there, this is nothing like ranch dressing.
You have to taste this dressing to believe it 🤔
Print Fresh Vegetable Salad with Creamy Buttermilk and Fresh Dill Dressing
- Total Time: 5 minutes
- Yield: 4 - 6 1x
Description
More often than not my recipes are inspired by the ingredients I have on hand (and need to use up), sound familiar?
On this particular day i focused my attention on my very almost new carton of buttermilk. I was also inspired by the abundance of produce I had purchased at my local grocery store.
The veggies here are interchangeable so please feel free to switch them up and make this salad your own.
You get the creaminess from the underlying mayonnaise but the coolness of the buttermilk, complimented by the sweetness of the Dili. I have to put it out there, this is nothing like ranch dressing.
You have to taste this dressing to believe it 🤔
Ingredients
1 Large egg at room temperature
2 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
1 Cup canola oil
2 tsp white wine vinegar
¼ Cup low fat (1%) buttermilk
2 tbsp fresh dill
2 Medium tomatoes, sliced into wedges
1 English cucumber, sliced
227 g white button mushrooms, sliced
Instructions
Using a food processor or blender, mix the egg, Dijon, salt and pepper until smooth.
Slowly drizzle in the oil and continue to mix until it thickens.
Add in the vinegar.
Then add in the buttermilk and fresh dill.
Pour 3 – 4 tbsp over the chopped veggies and then taste and adjust seasoning.
Serve immediately 🙂
Notes
- I used white wine vinegar but really any vinegar will work.
- Feel free to use lemon juice in place of vinegar.
- Vegetable oil will work but I prefer canola (I haven’t tried olive oil).
- Feel free to go with white pepper instead of black if you don’t want the flex.
- I went with vine-ripened tomatoes.
- You can use 2 tsp of dried dill in place of the fresh.
- Cremini mushrooms will work too, or a combination of both!
- Prep Time: 5 minutes