BUTTERMILK RANCH DRESSING WITH BIBB LETTUCE
Provided by Ina Garten
Time 1h10m
Yield 3 cups dressing
Number Of Ingredients 15
Steps:
- Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
- Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
- Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.
BASIC BUTTERMILK SALAD DRESSING
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
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
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
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
SALAD WITH BUTTERMILK RANCH DRESSING
Provided by Food Network Kitchen
Time 25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Whisk the mayonnaise, buttermilk, vinegar, onion powder, chives, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; set aside.
- Make the salad: Put the red onion in a bowl and cover with cold water; let soak 10 minutes, then drain.
- Combine the lettuce in a large bowl and add the radishes, carrots, cucumbers, bell pepper and red onion. Toss with the dressing and season with salt.
MINI CHOPPED SALAD WITH BUTTERMILK DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the buttermilk dressing: Combine the buttermilk, mayo, sour cream, vinegar, hot sauce, garlic and some salt and pepper in a mason jar, screw on the lid and shake to combine.
- For the salad: Combine the carrots, lettuce, cucumbers and tomatoes in a bowl, pour over the dressing and toss to combine.
PASTA SALAD WITH BUTTERMILK DRESSING
Thick buttermilk makes a great base for a creamy dressing with less fat and tons of flavor in this delicious Pasta Salad with Buttermilk Dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large pot of salted boiling water, cook pasta 1 minute less than package instructions; add fennel and edamame and cook 1 minute. Drain and let cool slightly.
- Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, lemon juice, and basil. Season with salt and pepper. Add pasta mixture, watercress, and fennel fronds to bowl and toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 472 g, Fat 8 g, Fiber 8 g, Protein 23 g, SaturatedFat 1 g
CREAMY BUTTERMILK SALAD DRESSING
This thick creamy mixture has the flavor of ranch dressing and is a breeze to blend together. Use it to top mixed greens or as a dip for raw vegetables. -Vickie Floden of Story City, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2-3/4 cups.
Number Of Ingredients 4
Steps:
- In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth. , Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.
Nutrition Facts : Calories 23 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
SALAD WITH BUTTERMILK-BASIL DRESSING
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
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
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