1 c. fresh or frozen green peas
1 med. size carrot, peeled & chopped
1/2 sm. stalk celery
1 oz. mozzarella cheese, cut in sm. cubes (about 1/4 c.)
2 tbsp. plus 1 tsp. buttermilk
2 green onions, finely chopped
1 tbsp. plain low fat yogurt
1 1/2 tsp. mayonnaise
1/2 tsp. balsamic or red wine vinegar
1/2 tsp. dried basil, crumbled
1/8 tsp. pepper
1/4 tsp. sugar

In small pan, bring 1 inch of water to boil; add peas and carrots and cook 5 minutes. Drain; rinse under cold water; drain. Place in medium bowl; add celery and cheese; toss well to mix.

In small bowl, combine buttermilk, green onions, yogurt, mayonnaise, vinegar, basil, pepper and sugar. Spoon over salad and toss well. Cover and refrigerate.