1 lb. fresh green beans (cut into 1 inch pieces)
1 to 2 cups sugar snap peas cut in half
1 c. cucumber slice in chunks
2 avocados, peeled and cut into 1/2 inch chunks
2 red, orange and yellow peppers. cut in 1 inch pieces
4 pints of red and yellow cherry tomatoes, cut in half
8 oz of romaine lettuce

Dressing

1/2 cup buttermilk
1/3 cup bestfoods mayonnaise
2 T. cider vinegar
2 T. snipped fresh chives
2 T. chopped fresh parsley
1 green onion, minced
salt and pepper

1 lb. fresh green beans (cut into 1 inch pieces) 1 to 2 cups sugar snap peas cut in half 1 c. cucumber slice in chunks 2 avocados, peeled and cut into 1/2 inch chunks 2 red, orange and yellow peppers. cut in 1 inch pieces 4 pints of red and yellow cherry tomatoes, cut in half 8 oz of romaine lettuce 1/2 cup buttermilk 1/3 cup bestfoods mayonnaise 2 T. cider vinegar 2 T. snipped fresh chives 2 T. chopped fresh parsley 1 green onion, minced

In a sauce pan of water, boil water add green beans cook for 5 min. until tender and crisp. drain and rinse in cold water to stop cooking.

Meanwhile, in a medium bowl whisk together buttermilk, mayo, vinegar, chives, parsley, green onion, 1/2 tsp. salt and fresh ground pepper. whisk and set aside.

In a large salad bowl toss all other ingrediants together. Save avocado for top and pour dressing on top of avocado. You may need to transfer to a larger bowl to toss and mix dressing. Refriderate and serve chilled.