Broccoli Salad With Buttermilk Dressing Recipes

FRESH BROCCOLI SALAD

Fresh Broccoli Salad image

This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like.

Provided by Nora

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 30m

Yield 9

Number Of Ingredients 8

Ingredients

2 heads fresh broccoli
1 red onion
½ pound bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Steps:

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Nutrition Facts : Calories 373.8 calories, Carbohydrate 28.5 g, Cholesterol 18.3 mg, Fat 27.2 g, Fiber 3.2 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 352.9 mg, Sugar 20.3 g

CHARRED BROCCOLI SALAD

Charred Broccoli Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 heads broccoli
Olive oil
Kosher salt and freshly cracked black pepper
1 cup buttermilk
1/2 cup sour cream
1/4 cup finely sliced scallions
1/4 cup apple cider vinegar
2 tablespoons finely chopped dill
2 tablespoons light brown sugar
1 tablespoon spicy brown mustard
Freshly grated nutmeg
1/2 cup dried cherries
1/2 cup roasted salted peanuts, whole or roughly chopped

Steps:

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Trim the bottom inch off of the broccoli stems and discard or save in your freezer for a soup. Quarter the broccoli lengthwise into large pieces and place in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place the broccoli on the direct heat side of the grill and char on all sides, about 1 to 2 minutes per side. Move to the indirect side of the grill, close the grill lid and roast until cooked through, 2 to 3 minutes.
In a mixing bowl, whisk together the buttermilk, sour cream, scallions, vinegar, dill, brown sugar and mustard. Season to taste with the fresh nutmeg, salt and pepper. Remove the broccoli to a serving platter and drizzle with as much of the buttermilk dressing as you'd like. Top with the dried cherries and peanuts. Serve!

CHOPPED SALAD WITH BUTTERMILK DRESSING

Chopped Salad with Buttermilk Dressing image

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

Ingredients

2 tablespoons buttermilk
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon minced celery
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill
½ teaspoon Dijon mustard
¼ teaspoon onion powder
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
2 hearts romaine lettuce hearts, chopped into 1-inch pieces
1 large cucumber, chopped
1 red bell pepper, diced
1 cup chopped cauliflower florets
1 carrot, chopped
1 celery stalk with leaves, diced
3 each green onions, sliced
¼ cup sunflower seeds
1 ½ tablespoons chopped fresh parsley
1 pinch salt and ground black pepper to taste

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

BROCCOLI AND CAULIFLOWER SALAD

Broccoli and Cauliflower Salad image

This is VERY easy, very good, and I guess by now from all the buttermilk ranch dressing recipes I post you know that it is my very favorite dressing.

Provided by Darlene Summers

Categories Cauliflower

Time 10m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

1 head broccoli
1 head cauliflower
kraft buttermilk ranch dressing

Steps:

Wash and cut up broccoli and cauliflower.
When well drained, cover with Kraft Buttermilk Ranch Dressing.
Refrigerate till cold.
Serve cold.

Nutrition Facts : Calories 43.8, Fat 0.3, SaturatedFat 0.1, Sodium 46.6, Carbohydrate 8.9, Fiber 3.8, Sugar 3, Protein 3.6

BROCCOLI-QUINOA SALAD WITH BUTTERMILK DRESSING

Broccoli-Quinoa Salad with Buttermilk Dressing image

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful-without adding any salt, fat, or sugar.

Provided by Sara Dickerman

Yield 4 servings

Number Of Ingredients 15

Ingredients

3/4 cup buttermilk
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon unseasoned rice vinegar
Pinch of freshly ground black pepper
1 teaspoon (or more) fine sea salt
1 shallot, finely chopped
2 small heads of broccoli, cut into bite-size florets
Kosher salt
1 cup white, red, or black quinoa
1/2 cup coarsely chopped parsley
1/4 cup coarsely chopped tarragon
1/4 cup coarsely chopped pistachios

Steps:

Whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed.
Dressing can be made 5 days ahead. Cover and chill.
Stir together shallot and 2 Tbsp. buttermilk dressing in a small bowl and set aside.
Cook broccoli in a large pot of boiling salted water until crisp-tender, about 1 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel-lined baking sheet.
Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain. Toss quinoa and 2 Tbsp. buttermilk dressing in a large bowl to coat; season with salt. Let cool.
Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.

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