Crisp Fall Veggie Salad

1 tsp. Buttermilk Ranch Dressing Mix

1/4 tsp. Dill Weed

1 tsp. Water

2 Tablespoons mayonnaise

2 Tablespoons buttermilk

1 1/2 cups corn kernels (I used canned but I am sure fresh would be best)

1/2 cup peas

1/2 cup carrots, sliced in coins

1/2 cup grape tomatoes, cut in half

1/2 cup chopped green peppers

1/2 cup chopped cucumber

1/4 red onion, finely chopped

In a small bowl,  combine the buttermilk ranch, dill weed, and water.  Let stand for 5 minutes.  Add the mayonnaise and buttermilk and mix well.  In a serving bowl, combine all of the vegetables.  Add the dressing and stir to combine.  Cover and refrigerate until serving.

Serves 6, 1 cup servings