Buttermilk Scallion Dressing Recipes
BUTTERMILK-SCALLION RANCH DIPPING SAUCE
Make a quick batch of this easy, classic dip and serve it alongside these smoky grilled chicken skewers. Use any leftovers as a dip for chips and crudités, or thin out with a little water or buttermilk and use it to dress salads.
Provided by Greg Lofts
Categories Food & Cooking Snacks Dips Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Stir together all ingredients to combine. Serve immediately, or refrigerate in an airtight container up to 3 days.
BUTTERMILK SCALLION DRESSING
Make and share this Buttermilk Scallion Dressing recipe from Food.com.
Provided by JackieOhNo
Categories Salad Dressings
Time 2m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl. Chill until ready for use.
Nutrition Facts : Calories 299.9, Fat 21.4, SaturatedFat 3.6, Cholesterol 20.2, Sodium 722.7, Carbohydrate 23.4, Fiber 1.4, Sugar 10.6, Protein 5.9
BASIC BUTTERMILK SALAD DRESSING
When serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. -Patricia Mele, Lower Burrell, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 32 servings (1 qt.)
Number Of Ingredients 8
Steps:
- Whisk together all ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 98 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BUTTERMILK DRESSING
Make this versatile dressing and you'll never retreat to bottled ranch again! Serve with salads or as a dip for fresh vegetables. Originally from a Houston Chronicle food section article called "The Taste of Summer". My boys even like this on their pizza slices!
Provided by Leslie in Texas
Categories Salad Dressings
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients and whisk until well blended.
- Taste and adjust seasonings, if desired.
- Refrigerate and chill for several hours before using.
Nutrition Facts : Calories 410.8, Fat 32.4, SaturatedFat 5.2, Cholesterol 28.4, Sodium 795.8, Carbohydrate 28, Fiber 0.2, Sugar 10.8, Protein 4.4
BUTTERMILK SCALLION SKILLET CORN BREAD
Categories Bread Milk/Cream Egg Side Bake Vegetarian Quick & Easy Cornmeal Winter Gourmet
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 425° F. Melt butter and cool. Finely chop scallions. Into a bowl sift together cornmeal, flour, sugar, baking powder, baking soda, and salt. Heat a dry well-seasoned 10-inch cast-iron skillet in middle of oven 10 minutes. Put shortening or bacon fat in skillet and heat 5 minutes. Swirl skillet to coat. While skillet is heating, make batter: Separate eggs. In a large bowl with an electric mixer beat yolks until pale and beat in butter and buttermilk. In a bowl with cleaned beaters beat whites until they just hold stiff peaks. Stir flour mixture into yolk mixture and fold in whites and scallions gently but thoroughly. Pour batter into hot skillet and, working quickly, spread evenly. Bake corn bread in middle of oven until a tester comes out clean, 20 to 25 minutes. Corn bread may be made 4 hours ahead and kept, loosely covered, at room temperature.
BUTTERMILK SALAD DRESSING
Provided by Marian Burros
Categories easy, salads and dressings
Time 5m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Mix or shake ingredients well to blend. Serve over greens.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 75 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO AND TOASTED CORN SALAD WITH BUTTERMILK DRESSING
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cut potatoes into 3/4-inch wedges. In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well.
- In a large skillet heat oil until hot but not smoking and cook corn, covered, over moderately high heat, shaking skillet occasionally, until browned, about 3 minutes. Cool corn slightly and combine with potatoes in a large bowl. Potatoes and corn may be cooked 1 day ahead and chilled, covered.
- In a small bowl stir together buttermilk, mayonnaise, and vinegar. To potatoes and corn add buttermilk mixture, scallions, and salt and pepper to taste, tossing to coat.
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