CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
PEAS AND RICE SALAD WITH BUTTERMILK DRESSING
Make and share this Peas and Rice Salad With Buttermilk Dressing recipe from Food.com.
Provided by Cathleen Colbert
Categories Brown Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, combine dressing ingredients and whiz until blended.
- In a saucepan, combine rice with 1 cup water.
- Bring to a boil.
- Reduce heat and simmer until tender (30-40 minutes).
- Cool.
- In a bowl, combine vegetables, rice and cheese.
- Toss with dressing.
- Chill before serving.
Nutrition Facts : Calories 87.5, Fat 2.2, SaturatedFat 0.7, Cholesterol 3.7, Sodium 69.2, Carbohydrate 14, Fiber 1.5, Sugar 2.7, Protein 3
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
PEA AND RICE SALAD
Chef Dee has a pea salad recipe that I was about to try but I don't use Miracle Whip. As I kept changing things, it became a different recipe. So, thanks for the inspiration, Dee. Here's my take...
Provided by Happy Harry 2
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Keep rice at room temperature while cooling. Do not refrigerate or it will clump together.
- Cut Jack cheese into short strips.
- Grate Mozzarella cheese.
- When rice is completely cooled, mix all the ingredients together.
- Use the lettuce to line the serving plate.
- Pile salad in mound.
- Serve at room temperature.
- If the weather is warm, add mayo no more then 1/2 hour ahead of serving.
- * If using frozen peas, make sure to drain the water before adding to salad.
- ** Peel the celery just like a carrot. It removes the stringy part.
CHOPPED SALAD WITH BUTTERMILK DRESSING
Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Cauliflower
Time 20m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
- Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.5 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 231.2 mg, Sugar 4.9 g
PEA SALAD WITH CREAMY DRESSING
I found this recipe many years ago when I was planning a Father's Day party. My dad loved this refreshing crunchy salad so much he's requested it each year since.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.
Nutrition Facts :
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