1 small head cabbage, chopped 6 cups (1-1/2 pounds) fresh broccoli florets

1 medium cucumber, chopped

 2 celery ribs, sliced 12 fresh sugar snap peas, halved

1 small green pepper, chopped

 3/4 cup buttermilk

1/2 cup reduced-fat mayonnaise

 3 tablespoons cider vinegar

2 tablespoons sugar

 1/2 teaspoon salt 1 cup chopped walnuts, toasted 2 green onions, thinly sliced


In a large bowl, combine the first six ingredients. In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers. Yield: 14 servings (1 cup each).