1 bunch broccoli
1 head cauliflower
1 med. onion, chopped
1 pt. fresh mushrooms, sliced
1 c. halved cherry tomatoes
1 c. frozen peas
2 c. mayonnaise
1 c. sour cream
1 (0.4) env. Ranch buttermilk dressing
1/2 c. buttermilk

Wash broccoli and cauliflower; cut into flowerettes. Combine with remaining vegetables in large bowl. Stir salad dressing, sour cream, dressing mix and buttermilk together until smooth. Add to vegetables. Cover; refrigerate 6-8 hours or overnight. Makes 10-12 servings.

Add 1 teaspoon vinegar to 1 cup milk in place of buttermilk.