Arugula Salad With Buttermilk Dressing Recipes

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.

BEET-ARUGULA SALAD WITH BUTTERMILK-BLUE CHEESE DRESSING

Steps:

• Arrange arugula on a serving platter. Top with sliced beets and mandarin oranges.
• In a small bowl, combine buttermilk and blue cheese. Mix until blended and season, to taste, with salt and black pepper. Pour mixture over salad and serve.

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

BUTTERMILK GREEN GODDESS SLAW

Steps:

• Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
• Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
• Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

ARUGULA SALAD WITH BERRY DRESSING

Steps:

• For dressing, place 1/4 cup strawberries, vinegar, oil, honey and salt in a blender; cover and process until smooth., Roll goat cheese in pistachios; cut into eight slices. Divide the arugula among four salad plates; top each with blackberries, blueberries, jicama, remaining strawberries and two slices of goat cheese. Drizzle with dressing.

ARUGULA SALAD WITH LEMON DRESSING

Steps:

• In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
• Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

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 SALAD WITH CITRUS VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
• In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

BALSAMIC ARUGULA SALAD

Steps:

• In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

ARUGULA SALAD WITH LIME VINAIGRETTE

Steps:

• In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
• Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.

ARUGULA SALAD WITH LA TUR DRESSING

Steps:

• Heat oven to 400 degrees. Place prosciutto on a foil-lined baking sheet and cook until crisp, turning once, about 15 minutes.
• Meanwhile, in a blender, combine La Tur, buttermilk, olive oil, vinegar and 2 tablespoons water and purée until very smooth. Add a bit more water if needed to reach a pourable consistency. Season to taste with salt.
• Mound the arugula on 4 salad plates. Divide figs and prosciutto evenly among plates and drizzle with dressing.