Mini Chopped Salad With Buttermilk Dressing Food

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.

CHOPPED SALAD WITH SPICY PORK AND BUTTERMILK DRESSING

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.
• Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.
• Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.
• Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.

BUTTERMILK SALAD DRESSING

Steps:

• Mix or shake ingredients well to blend. Serve over greens.

CHOPPED SALAD WITH SHRIMP AND LIME-BUTTERMILK DRESSING

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.

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.

TANGY BUTTERMILK SALAD DRESSING

Steps:

• In a small bowl, whisk the mayonnaise, buttermilk, onion salt, paprika and pepper. Serve with salad greens. Refrigerate leftovers.

CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING

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.

BASIC BUTTERMILK SALAD DRESSING

Steps:

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