Green Salad With Buttermilk Dressing Food

GREEN SALAD WITH BUTTERMILK DRESSING

Steps:

• In a small bowl, whisk together sour cream, buttermilk, vinegar, honey, and scallion. Season with salt and pepper. In a large bowl, combine arugula, endive, and apples. Toss with dressing; serve immediately.

BUTTERMILK GREEN GODDESS DRESSING

Steps:

• In a bowl of a food processor, combine the ingredients and pulse until combined. Season with salt and pepper, to taste.
• Serve immediately or cover and chill for up to 2-3 days. Makes 1 cup.

FRIED GREEN TOMATO SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk together first 6 ingredients, ½ cup of the buttermilk, 1 teaspoon of the salt, and ½ teaspoon of the black pepper. Cover; chill buttermilk dressing until ready to serve.
• Pour vegetable oil to a depth of 3 inches in a large cast-iron Dutch oven; heat over high to 350°F. Whisk together egg and remaining ½ cup buttermilk in a shallow dish. Combine cornmeal, cayenne, ½ cup of the flour, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a second shallow dish. Combine remaining ½ cup flour, ½ teaspoon salt, and ½ teaspoon black pepper in a third shallow dish. Working with 1 slice at a time, dredge tomato in flour mixture, then in egg mixture, and then in cornmeal-flour mixture.
• Fry tomato slices, in 2 batches, in hot oil until browned, about 3 to 4 minutes total, turning slices halfway through frying. Drain on paper towels.
• Combine lettuces and red onion in a large bowl. Toss lettuce mixture with ¼ cup of the buttermilk dressing, reserving the rest. Divide salad among 4 plates, top each with 3 fried green tomatoes. Drizzle evenly with remaining dressing.

SPRING SALAD WITH BUTTERMILK CREAM DRESSING

Steps:

• Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
• Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
• To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
• To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.

CHOPPED SALAD WITH BUTTERMILK DRESSING

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.

GREEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Puree 2 scallions, 1/2 garlic clove, 1/4 cup each buttermilk and plain yogurt, 2 teaspoons rice vinegar and 1/4 teaspoon each sugar and salt in a blender. Toss 2 heads butter lettuce, 1/2 cup shredded carrots, some fresh cilantro and parsley, and the dressing in a large bowl; season with salt and pepper.

GREEN SALAD WITH BUTTERMILK DRESSING

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

BASIC BUTTERMILK SALAD DRESSING

Steps:

• Whisk together all ingredients. Refrigerate, covered, until serving.

BUTTERMILK DRESSING WITH HERBS & GREEN PEPPER

Steps:

• Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended.
• Blend in remaining ingredients.
• Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes.
• Correct seasoning and allow to come to cool room temperature before serving.

GREEN BEAN AND TOMATO SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper.
• Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.
• Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
• Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tablespoons oil and toss to combine; season with salt and pepper.
• Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.