Total Time
1hr 20mins
Prep 1 hr 10 mins
Cook 10 mins

A light buttermilk and herb dressing coats this colorful combination of vegetables. From Taste of Home's Quick Cooking Annual Recipes 2000 (Prep time includes refrigeration)

Ingredients Nutrition


  1. In a saucepan, cook carrots for in water 2 minutes.
  2. Add peas; cook 5 minutes.
  3. Drain; rinse with cold water and drain again.
  4. Place in bowl; add celery, cheese and onion.
  5. Combine remaining ingredients and pour over pea mixture; toss to coat.
  6. Refrigerate for at least 1 hour.


Most Helpful

We loved this!! I cut the mozzarella into small cubes and followed the recipe exactly. An easy dish to make. It was very good! It also looked pretty in the serving bowl. I will definitly make this one a lot!

MizzNezz October 18, 2002

What a terrific recipe. The dressing has just the right blend of flavors and the addition of the cheese is really nice. The first time I made this I used mozzarella shreds, the second time I used cheddar. They were both great. The second time I also added halved grape tomatoes and crumbled a bit of leftover bacon on top. Great recipes are ones that can take a bit of changing and mixing, and this is definitely one where the possibilities are endless. Thank you so much for posting this.

Akikobay May 10, 2003

Very pretty colors and quick and easy to make. A nice change of pace from some other salads. I used grated provolone.

Kasha June 16, 2005

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