BUTTERMILK-HERB DRESSING
This tangy dressing loaded with fresh herbs brings any salad to life.
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.
BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS
Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
- Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.
SIMPLE RED LEAF SALAD
My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Provided by barbara
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
- Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
- Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g
ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
- In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
- For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
- For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
RED LEAF LETTUCE, WATERCRESS, AND CUCUMBER SALAD WITH BUTTERMILK
Make and share this Red Leaf Lettuce, Watercress, and Cucumber Salad with Buttermilk recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make dressing; Whisk together all dressing ingredients in a bowl with salt and pepper to taste.
- Make salad; Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
- Toss Lettuce, watercress, and cucumber together in a bowl, Divide into bowls, spoon dressing over salad then sprinkle with onions.
Nutrition Facts : Calories 43, Fat 1.8, SaturatedFat 0.6, Cholesterol 3.4, Sodium 56.4, Carbohydrate 5.2, Fiber 0.8, Sugar 2.3, Protein 2
CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING
This salad is so good! I adapted this recipe (it originally included cooking some pork) to become just a salad that I could add any kind of meat to it, if I wanted. If you're in the mood for southwest flavors, give this a try!
Provided by crafty chef
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mayonnaise, scallion whites and garlic; Combine chile powder, salt and pepper and add to mixture.
- Add romaine, tomatoes, corn, cheese, and scallion greens to the bowl (if you are adding meat, you would add it here).
- Toss to combine and serve immediately.
- Tip: To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
RED LEAF LETTUCE, WATERCRESS, AND CUCUMBER SALAD WITH BUTTERMILK DRESSING
Categories Salad Dairy Garlic Mustard Cucumber Spring Sour Cream Watercress Gourmet
Number Of Ingredients 12
Steps:
- Make dressing:
- Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
- Make salad:
- Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
- Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.
MANGO AND CHICKEN SALAD WITH BUTTERMILK DRESSING
Originally found this in a chicken cookbook, wish I could remember the name. Changed up the dressing a bit. This makes a lovely entree on a hot summer night.
Provided by justcallmetoni
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.
- Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.
- Add the peppers to the bowl with chicken and fruit.
- Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.
- You can do the steps above earlier and finish the salad off just before serving.
- Combine the chicken, peppers and fruit with the dressing.
- Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.
- Enjoy!
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
RED LEAF LETTUCE AND WATERCRESS SALAD W/ BUTTERMILK DRESSING
Make and share this Red Leaf Lettuce and Watercress Salad W/ Buttermilk Dressing recipe from Food.com.
Provided by jenpalombi
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make dressing:.
- Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
- Make salad:.
- Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
- Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.
Nutrition Facts : Calories 43, Fat 1.8, SaturatedFat 0.6, Cholesterol 3.4, Sodium 153.3, Carbohydrate 5.2, Fiber 0.8, Sugar 2.3, Protein 2
RED-LEAF LETTUCE AND WATERCRESS SALAD WITH BUTTERMILK DRESSING
Categories Salad Dairy Onion Appetizer Vegetarian Quick & Easy Mayonnaise Watercress Lettuce Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a small bowl whisk together buttermilk, mayonnaise, garlic paste, mustard, tarragon, and salt and pepper to taste until smooth. In a large bowl toss lettuce, watercress, and onion with dressing.
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