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
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.
CHOPPED SALAD WITH SHRIMP AND LIME-BUTTERMILK DRESSING
This tangy salad gets crunch from toasted pumpkin seeds and healthy fat from avocado.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 10m
Number Of Ingredients 9
Steps:
- In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water. Blend until smooth, 20 seconds. Season dressing to taste with salt and pepper. In a large skillet, heat oil over medium-high. Season shrimp with salt and pepper. Cook until opaque throughout, about 3 minutes, flipping once. In a large bowl, toss together romaine, pepitas, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.
Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 4 g, Protein 22 g
MEDLEY OF GREENS WITH BUTTERMILK DRESSING
Provided by Robert Irvine : Food Network
Categories side-dish
Time 16m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the Salad:
- In a large bowl, toss greens, tomatoes, cucumbers, carrots and shallots with enough dressing to coat. Sprinkle cubed feta cheese on top.
- Microwave lime for about 30 seconds to release essential oils, and set aside to cool.
- For the Dressing:
- Turn on the blender and while it's running, add 1at a time through the feed tube, the parsley, chives, dill, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk and xanthan gum until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
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.
CHOPPED SALAD WITH PORK AND BUTTERMILK DRESSING
Steps:
- In a large bowl, whisk together buttermilk, mayonnaise, white parts of scallions, and the garlic; season with salt and pepper.
- Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine with dressing, and serve immediately.
- Chopping Lettuce
- 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.
CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING
This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.
Provided by Alexa Weibel
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
- In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
- Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.
QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP
This salad has a ginger lime dressing, scallions, cilantro and a bit of heat. Can be served as a side dish or a light meal. Cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prepare the ingredients for the salad a few hours ahead. Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Published in the New York Times, Nov. 8, 2008.
Provided by Kats Mom
Categories < 15 Mins
Time 15m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
- In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
- Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.
Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 1.4, Cholesterol 23, Sodium 124.2, Carbohydrate 35, Fiber 4.8, Sugar 2.1, Protein 9.7
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