BROCCOLI SALAD WITH BUTTERMILK DRESSING
Give this broccoli salad a little extra crunch with a sprinkle of sunflower seeds.
Provided by Food Network Kitchen
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil. Coarsely chop the broccoli florets and tender stems. Add to the water and cook until crisp tender, about 2 minutes. Drain well, pressing on the broccoli to release any excess water.
- Whisk the buttermilk, mayonnaise, parsley and lemon zest together in a medium bowl until smooth; season with salt and pepper. Add the broccoli and toss well. Top with the sunflower seeds.
TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING
Warm potato and tuna salad gets an unexpected kick from chile powder and a cooling counterpoint from creamy avocado dressing.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
- Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
- Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BUTTERMILK SLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Toss the cabbage, radicchio, red onion, and chives in a large bowl.
- In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving.
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