PEACHES AND GREENS WITH BUTTERMILK DRESSING
Provided by Robert Irvine : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Microwave limes for about 30 seconds to release essential oils, and set until cool enough to handle. Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, cilantro, garlic, mayonnaise, and mascarpone cheese, and blend together until a smooth paste has formed. At this point, the limes should be cool enough to handle. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed.
- Melt the oil and butter in a saute pan over medium heat and saute the peaches lightly. Set aside to cool.
- Bang the core part of the head of lettuce on a hard surface and twist it to remove), cut into 1-inch pieces, rinsed and dried with a salad spinner. To make the bite sized pieces, cut the head of lettuce in half then with flat sides against cutting board, cut into 1-inch strips lengthwise and then 1-inch squares crosswise.
- Toss together iceberg lettuce, romaine lettuce, fresh ginger, and cucumbers. Fold in tomato wedges and cooled peaches, and crumble in blue cheese. Transfer to serving dishes and serve with buttermilk dressing on the side.
GREEN SALAD WITH BUTTERMILK DRESSING
This peppery and tart salad gets a rich boost from buttermilk dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together sour cream, buttermilk, vinegar, honey, and scallion. Season with salt and pepper. In a large bowl, combine arugula, endive, and apples. Toss with dressing; serve immediately.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 3 g, Protein 2 g
GREENS WITH BUTTERMILK DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 5 tablespoons buttermilk, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a large bowl. Add 6 cups baby greens, 2 cups watercress, 1 cup halved grape tomatoes and 2 tablespoons chopped scallions. Season with salt and pepper. Toss to coat.
GREEN SALAD WITH BUTTERMILK DRESSING
Crisp iceberg lettuce and peppery watercress make a fresh springtime salad
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 5
Steps:
- First make the dressing. Mix together the garlic, buttermilk and mayonnaise. When ready to serve, arrange the watercress and iceberg on a plate. Drizzle over most of the dressing, serving any leftovers separately for guests to help themselves
Nutrition Facts : Calories 28 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
MEDLEY OF GREENS WITH BUTTERMILK DRESSING
Provided by Robert Irvine : Food Network
Categories side-dish
Time 16m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the Salad:
- In a large bowl, toss greens, tomatoes, cucumbers, carrots and shallots with enough dressing to coat. Sprinkle cubed feta cheese on top.
- Microwave lime for about 30 seconds to release essential oils, and set aside to cool.
- For the Dressing:
- Turn on the blender and while it's running, add 1at a time through the feed tube, the parsley, chives, dill, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk and xanthan gum until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
GREENS WITH PICKLED CRANBERRIES AND BUTTERMILK DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine 1/3 cup water, the vinegar, sugar and a big pinch of salt in a small microwave-safe bowl or liquid measuring cup. Add the dried cranberries. Microwave until the liquid starts to simmer, 1 1/2 to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain.
- Meanwhile, preheat the oven to 375 degrees F. Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Toss with the bread pieces on a baking sheet; season with salt and pepper and spread in a single layer. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
- Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, the parsley, 1 scallion, 3/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing.
- Gently toss the lettuces and the remaining 1/4 cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the cranberries and croutons and gently toss.
GREEN SALAD WITH BUTTERMILK DRESSING
Steps:
- Puree 2 scallions, 1/2 garlic clove, 1/4 cup each buttermilk and plain yogurt, 2 teaspoons rice vinegar and 1/4 teaspoon each sugar and salt in a blender. Toss 2 heads butter lettuce, 1/2 cup shredded carrots, some fresh cilantro and parsley, and the dressing in a large bowl; season with salt and pepper.
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
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