Southern Buttermilk Salad Dressing Recipes

BUTTERMILK SALAD DRESSING

Buttermilk Salad Dressing image

Provided by Marian Burros

Time 5m

Yield 3 servings

Number Of Ingredients 7

Ingredients

1/3 cup low-fat buttermilk
1 teaspoon Dijon mustard
1 1/2 tablespoons grated cucumber
1/3 of bunch of scallions, thinly sliced
1 1/2 teaspoons chopped parsley
Freshly ground black pepper to taste
6 ounces mixed greens such as Boston and red lettuce, mache or arugula

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

SALAD WITH BUTTERMILK-BASIL DRESSING

Salad with Buttermilk-Basil Dressing image

Here's a marvelous, peppery salad with buttermilk cornbread croutons and a tangy buttermilk-basil dressing that came to The New York Times from the chef Bart Vaughan of the Foothills Milling Company in Maryville, Tenn. Add bacon and it's enough for a meal.

Provided by Julia Moskin

Categories salads and dressings, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

1/4 pound (1 stick) butter, melted and cooled, plus more for greasing pan
2 eggs
1 cup buttermilk
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 heaping cup fresh basil leaves, loosely packed
1/4 cup flat-leaf parsley leaves, loosely packed
7 cloves garlic, peeled
1/2 cup buttermilk
1/4 cup sherry vinegar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
5 to 6 ounces salad greens, including a peppery type such as arugula, mizuna or frisée
1/2 cup shaved red onions
2 cups ripe cherry or grape tomatoes, halved
1/2 cup crumbled aged white Cheddar (optional)
1/2 cup cooked and crumbled thick-cut bacon (optional)

Steps:

Make corn bread: Heat oven to 350. Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
In a bowl, whisk together melted butter, eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
Whisk wet ingredients into dry, pour into prepared pan, and bake 25 to 30 minutes or until a tester inserted into the center comes out clean. Let cool in pan at least 30 minutes or up to 1 day.
Heat oven to 400 degrees. Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
Make dressing: In a blender, combine all ingredients and purée until smooth and emulsified. Refrigerate until ready to serve, up to 1 day.
Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing. Taste and add more dressing if needed.
Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 430 milligrams, Sugar 21 grams, TransFat 0 grams

BASIC BUTTERMILK SALAD DRESSING

Basic Buttermilk Salad Dressing image

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

Ingredients

2 cups mayonnaise
2 cups buttermilk
1 tablespoon onion powder
1 tablespoon dried parsley flakes
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper

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

SOUTHERN BUTTERMILK SALAD DRESSING

Southern Buttermilk Salad Dressing image

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.

Provided by Mark Bittman And Sam Sifton

Categories easy, quick, salads and dressings

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 scallions, white and green parts minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 garlic clove, grated
1 cup buttermilk
Kosher salt and black pepper to taste

Steps:

Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams

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