Prep 15 mins
Cook 0 mins
In a creamy buttermilk dressing.
- 1⁄2 cup low-fat buttermilk
- 1⁄2 cup nonfat sour cream
- 3 tablespoons honey mustard
- 3 large carrots, peeled and julienned
- 1 medium zucchini, julienned
- 1⁄2 cup dried cranberries
- salt, to taste
- pepper, to taste
- In large salad bowl, whisk together buttermilk, sour cream and honey mustard.
- Add carrots, zucchini and cranberries. Toss until well coated.
- Season to taste with salt or pepper.