Peas 'n' Carrots Salad with Buttermilk Ranch | Midwest Living

Peas 'n' Carrots Salad with Buttermilk Ranch

Peas 'n' Carrots Salad with Buttermilk Ranch

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  • Makes: 4 to 6 servings
  • Yield: 2 1/2 cups
  • Hands On 25 mins
  • Total Time 1 hr includes chilling

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Bright with lemon and dill, the blanched carrots and snap peas get "dipped" in the pool of creamy dressing underneath when you spoon up a helping--a playfully pretty twist on two nostalgic carrot classics.


  • 3 tablespoons buttermilk
  • 1 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons sour cream
  • 1 tablespoon finely chopped shallot
  • 1 small clove garlic, minced
  • 2 3/4 teaspoons lemon juice, divided
  • 3 teaspoons finely chopped fresh chives, divided
  • 2 teaspoons finely chopped fresh dill weed, divided
  • 1/4 teaspoon Dijon mustard
  • Sugar
  • Kosher salt
  • Black pepper
  • 4 ounces sugar snap peas
  • 1 1/2 cups julienned carrots
  • 2 teaspoons olive oil
  • Sea salt flakes


  1. For dressing: In a medium bowl, stir together buttermilk, mayonnaise, sour cream, shallot, garlic, 3/4 teaspoon lemon juice, 2 teaspoons chives, 1 teaspoon dill weed, the mustard and a pinch of sugar. Season to taste with kosher salt and pepper. Refrigerate, covered, at least 1 hour or overnight so flavors blend.
  2. Bring a large pot of salted water to a boil. Prepare an ice bath. Blanch peas 30 seconds. Using a slotted spoon, transfer peas to ice bath (keep water at a boil). Drain peas well and spread on paper towels. Refresh ice bath. Add carrots to pot; blanch 15 seconds. Transfer to ice bath; drain well and spread on another set of towels. Pat vegetables dry.
  3. Thinly slice peas on a sharp diagonal (some of the peas will tumble out that's fine!). Transfer peas and carrots to a medium bowl. Add remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon chives and 1 teaspoon dill weed. Toss gently to coat.
  4. Spread dressing on a serving plate. Arrange vegetable mixture over dressing. Sprinkle salad with flaky salt, if desired. Serve immediately.

Nutrition Facts

(Peas 'n' Carrots Salad with Buttermilk Ranch)

Servings Per Recipe 4, pro. (g) 2, sugar (g) 4, sat. fat (g) 1, Riboflavin (mg) 0, chol. (mg) 5, Thiamin (mg) 0, Fat, total (g) 5, vit. C (mg) 22, cal. (kcal) 84, vit. A (IU) 8020, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 2, Folate (µg) 24, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 8, Niacin (mg) 1, iron (mg) 1, calcium (mg) 49, Potassium (mg) 245, fiber (g) 2, sodium (mg) 184

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