2 medium carrots, chopped
1 pkg. (16 oz.) frozen peas
1 celery rib, thinly sliced
1/4 cup cubed reduced-fat part skim milk mozzarella cheese
2 green onions, thinly sliced
3 tbsp. buttermilk
1 tbsp. plain nonfat yogurt
1 1/2 tsp. fat free mayonnaise
1/2 tsp. red wine vinegar
1/2 - 1 tsp. dried basil
1/4 tsp sugar
1/8 tsp pepper

Cook carrots for 2 minutes. Add peas and cook additional 5 minutes. Drain, rinse in cold water, and then drain again. Place in a bowl and add celery, cheese and onions. Combine remaining ingredients and pour over the veggie mixture. Toss to cover. Cover and refrigerate for 1 hour.