Red Leaf Lettuce And Watercress Salad W Buttermilk Dressing Food

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RED-LEAF LETTUCE AND WATERCRESS SALAD WITH BUTTERMILK DRESSING



Red-Leaf Lettuce and Watercress Salad with Buttermilk Dressing image

Categories     Salad     Dairy     Onion     Appetizer     Vegetarian     Quick & Easy     Mayonnaise     Watercress     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 cup buttermilk
1/4 cup mayonnaise
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon English-style dry mustard, or to taste
1/4 teaspoon dried tarragon or to taste, crumbled
1 large head red-leaf lettuce, rinsed, spun dry, and torn into pieces
1 bunch watercress, coarse stems discarded and sprigs rinsed and spun dry
1/2 small red onion, sliced thin

Steps:

  • In a small bowl whisk together buttermilk, mayonnaise, garlic paste, mustard, tarragon, and salt and pepper to taste until smooth. In a large bowl toss lettuce, watercress, and onion with dressing.

RED LEAF LETTUCE AND WATERCRESS SALAD W/ BUTTERMILK DRESSING



Red Leaf Lettuce and Watercress Salad W/ Buttermilk Dressing image

Make and share this Red Leaf Lettuce and Watercress Salad W/ Buttermilk Dressing recipe from Food.com.

Provided by jenpalombi

Categories     Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup well-shaken low-fat buttermilk
2 tablespoons low-fat sour cream
1 tablespoon mayonnaise
3/4 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled
1/2 teaspoon minced garlic, mashed to a paste with
1/4 teaspoon salt
1/4 teaspoon dry mustard (to taste)
1/2 cup finely chopped red onion
1 small red leaf lettuce, torn into pieces
1 bunch watercress, coarse stems discarded
1 cup thinly sliced seedless cucumber

Steps:

  • Make dressing:.
  • Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
  • Make salad:.
  • Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
  • Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.

Nutrition Facts : Calories 43, Fat 1.8, SaturatedFat 0.6, Cholesterol 3.4, Sodium 153.3, Carbohydrate 5.2, Fiber 0.8, Sugar 2.3, Protein 2

BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS



Butter-Lettuce Salad with Buttermilk and Herbs image

Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

1/2 cup low-fat buttermilk
1 tablespoon crème fraîche or sour cream
Finely grated zest of 1 lemon (1 teaspoon), plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 heads butter lettuce, such as Boston or Bibb, outer leaves separated, hearts left whole
1 fennel bulb, halved lengthwise, cored, and very thinly sliced crosswise (1 cup), plus 2 tablespoons finely chopped fronds
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh marjoram or oregano

Steps:

  • In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
  • Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.

GARDEN SALAD



Garden salad image

Use whatever herbs you have in the garden, and if you have your own lettuce, too, all the better for this simple side dish

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper, Vegetable

Time 20m

Number Of Ingredients 10

2 lettuce , such as cos or butterhead
handful one other salad leaf , such as watercress, rocket or mizuna
soft herbs , such as chervil, tarragon, parsley, chives
1 garlic clove , crushed
1 spring onion , roughly chopped
handful parsley
few sprigs watercress or rocket
2 tbsp white wine vinegar
½ tsp Dijon mustard
6 tbsp olive oil

Steps:

  • Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-size pieces and tip all the greenery into a large salad bowl.
  • Put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor. Blitz until finely chopped. Add the vinegar, mustard, salt and pepper and blitz briefly. Add the oil and blitz until thickened. Drizzle over the salad and toss until the leaves are just coated. You might not need all the dressing, but it will keep in the fridge for a few days.

Nutrition Facts : Calories 120 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

RED LEAF LETTUCE, WATERCRESS, AND CUCUMBER SALAD WITH BUTTERMILK DRESSING



Red Leaf Lettuce, Watercress, and Cucumber Salad with Buttermilk Dressing image

Categories     Salad     Dairy     Garlic     Mustard     Cucumber     Spring     Sour Cream     Watercress     Gourmet

Number Of Ingredients 12

For dressing
1/2 cup well-shaken low-fat buttermilk
2 tablespoons low-fat sour cream
1 tablespoon mayonnaise
3/4 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled
1/2 teaspoon minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon dry mustard, or to taste
For salad
1/2 cup finely chopped red onion
1 small head red leaf lettuce (1/2 pound), torn into pieces
1 bunch watercress, coarse stems discarded
1 cup thinly sliced seedless cucumber (usually plastic-wrapped)

Steps:

  • Make dressing:
  • Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
  • Make salad:
  • Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
  • Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.

GREEN SALAD WITH BUTTERMILK DRESSING



Green salad with buttermilk dressing image

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

1 garlic clove , crushed
100ml buttermilk
2 tbsp mayonnaise
100g bag watercress
1 iceberg lettuce , trimmed and cut into wedges

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

RED LETTUCE WITH BALSAMIC ONIONS



Red Lettuce With Balsamic Onions image

Delicious salad adapted from Ina Garten. A little blue cheese sprinkled on top makes a nice addition.

Provided by GaylaJ

Categories     Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 small red onions
1/4 cup good balsamic vinegar, plus
2 tablespoons good balsamic vinegar
1 cup olive oil
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf lettuce, washed, spun dry and torn into pieces

Steps:

  • Prehead oven to 375°F.
  • Cut the onions in 1/2, then slice 1/4-inch thick. Place on baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Bake for 12-15 minutes, until the onions are tender.
  • Remove from oven and toss with remaining 2 tablespoons balsamic vinegar and cool to room temperature.
  • Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly add 3/4 cup olive oil, whisking while pouring, until emulsified.
  • To assemble, toss lettuce with dressing to taste. Place the lettuce on 6 plates and arrange onions on top. Sprinkle with salt and pepper.

Nutrition Facts : Calories 358.6, Fat 36.3, SaturatedFat 5, Sodium 483.6, Carbohydrate 7.9, Fiber 1.6, Sugar 2, Protein 2

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