Arugula Apple And Parsnip With Buttermilk Dressing Food

ARUGULA, APPLE, AND PARSNIP WITH BUTTERMILK DRESSING

Steps:

• Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.
• Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.
• Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.
• Do ahead: Dressing can be made 2 days ahead. Cover and chill.

ARUGULA WITH APPLES AND WALNUTS

Steps:

• Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, 1/4 teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula,1 chopped apple, 1/3 cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.

ARUGULA SALAD WITH BUTTERMILK DRESSING

Steps:

• In a large bowl, whisk together 2 tablespoons each low-fat buttermilk and reduced-fat sour cream, and 1 tablespoon each cider vinegar and chopped chives. Season with coarse salt and ground pepper.
• Toss 3 bunches (13 ounces total) arugula, well rinsed and stems trimmed, with dressing. Season with salt and pepper, if desired.
• Divide evenly among 6 plates; top with Buttermilk Onion Rings, if desired.