An excellent addition to your picnic menus this summer, the walnuts will surprise you!
1 small head cabbage, chopped
6 cups (1-1/2 lbs) fresh broccoli florets, coarsely chopped
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 mayonnaise
3 tbsp cider vinegar
2 tbsp sugar
1/2 tsp 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, mayo, vinegar, sugar and salt. Pour over salad; toss to coat. Top with walnuts and green onions.
*to toast walnuts, spread in a dry, nonstick skillet and heat over low heat until lightly browned, stirring occasionally.