Chopped Salad With Buttermilk Poppy Seed Dressing Recipes

BASIC BUTTERMILK SALAD DRESSING

Steps:

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

MINI CHOPPED SALAD WITH BUTTERMILK DRESSING

Steps:

• For the buttermilk dressing: Combine the buttermilk, mayo, sour cream, vinegar, hot sauce, garlic and some salt and pepper in a mason jar, screw on the lid and shake to combine.
• For the salad: Combine the carrots, lettuce, cucumbers and tomatoes in a bowl, pour over the dressing and toss to combine.

CHOPPED SALAD

Steps:

• Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

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 ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS

Steps:

• For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
• For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
• For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
• Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
• For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.

BUTTERMILK POPPY SEED DRESSING

Steps:

• Pour half of the buttermilk into a small saucepan. Add the cornstarch and stir well, using a wire whisk. Stir until the cornstarch is fully incorporated and there are no lumps. Cook over medium heat until thickened and bubbling (about 3-4 minutes). Remove from heat.
• Pour buttermilk mixture into a medium bowl. Add remaining buttermilk, sweetener, mustard, reduced-fat mayonnaise and salt. Stir well. Add poppy seeds and stir well. Cover and refrigerate at least one hour or until ready to use.

CHOPPED SALAD WITH BUTTERMILK POPPY SEED DRESSING

Steps:

• Prepare Dressing. Pour half of the buttermilk into a small saucepan. Add the cornstarch and stir well, using a wire whisk. Stir until the cornstarch is fully incorporated and there are no lumps. Cook over medium heat until thickened and bubbling (about 3-4 minutes). Remove from heat. Pour buttermilk mixture into a medium bowl. Add remaining buttermilk, SPLENDA® Granulated Sweetener, Dijon Style Mustard, reduced-fat mayonnaise and salt. Stir well. Add poppy seeds and stir well. Cover and refrigerate at least one hour or until ready to use.
• Prepare salad just before serving. Place romaine in a large mixing bowl and set aside. Slice avocado in half. Remove pit. Peel avocado or scoop avocado out of the skin with a large spoon. Chop avocado into approximately 1/2 inch chunks. Place in the bowl with the romaine lettuce. Add chopped jicama and toss. Refrigerate romaine salad blend until ready to use. Set aside.
• Cut the sliced turkey breast into small strips. Toss with about 2 Tbsp. of the chilled dressing and refrigerate until ready to use.
• Chop the red pepper into thin, one-inch long strips. Set aside.
• Chop the cooked bacon into short crosswise strips. Set aside.
• Assemble salad. Toss 2/3 cup dressing with the romaine salad blend. Place on a serving platter. Place turkey in the center of the salad. Sprinkle over the entire salad the strips of bacon, blue cheese, corn and red pepper strips. Serve immediately. Serve any remaining dressing on the side.