Creamy Green Bean Orzo Salad With Buttermilk Chive Dressing Recipes

GREEN BEAN AND TOMATO SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper.
• Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.
• Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
• Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tablespoons oil and toss to combine; season with salt and pepper.
• Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.

GREEN GODDESS CHIVE DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

GREEN BEAN SALAD WITH CREAMY DRESSING

Steps:

• In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.

GREEN GODDESS ORZO SALAD

Steps:

• Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
• Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
• Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.

GREEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Puree 2 scallions, 1/2 garlic clove, 1/4 cup each buttermilk and plain yogurt, 2 teaspoons rice vinegar and 1/4 teaspoon each sugar and salt in a blender. Toss 2 heads butter lettuce, 1/2 cup shredded carrots, some fresh cilantro and parsley, and the dressing in a large bowl; season with salt and pepper.

CREAMY GREEN BEAN SALAD

Steps:

• For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
• Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
• For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
• To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.

BUTTERMILK CHIVE DRESSING

Steps:

• In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using.

FARMERS' MARKET SALAD WITH BUTTERMILK-CHIVE DRESSING

Steps:

• 1. To make the dressing: In a small bowl, mix together the buttermilk, sour cream, mayonnaise, lemon juice, chives, salt, and pepper until well blended. The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge.
• 2. Place the eggs in a small saucepan, add cold water to cover, and bring to a boil over high heat. As soon as the water begins to boil, turn off the heat, cover the pan, and let the eggs sit for 15 minutes, or until cool enough to handle. Remove the eggs from the water. Working with one egg at a time, softly and gently crack each eggshell all around and carefully peel it off while holding the egg under running cool water. Pat the eggs dry, halve lengthwise, and set aside.
• 3. In a large saucepan, bring 3 quarts/2.8 L lightly salted water to a boil over high heat. While waiting for the water to boil, fill a large bowl about half full with ice and then add cold water just to cover the ice. Line the baking sheet with paper towels.
• 4. Drop the carrots into the boiling water and boil for 3 to 4 minutes. Using the sieve, remove the carrots from the water and plunge them, sieve and all, into the ice bath. Remove the carrots from the ice water, drain, and dump them out onto the prepared baking sheet. This process, called "shocking," will halt the cooking so the vegetables retain their bright color and fresh crunch.
• 5. Bring the water back to a boil and repeat with the peas, leaving them in the boiling water for about 30 seconds, and then with the green beans, leaving them in the boiling water for 2 to 3 minutes, before shocking each of them, in turn, in the ice water and transferring them to the baking sheet. Replenish the ice bath as needed with more ice to keep it ice-cold.
• 6. Bring the water back to a boil and add the potatoes. Reduce the heat to medium and simmer for 10 to 12 minutes, or until you can pierce them easily with a fork. Shock the potatoes in the ice water, scoop them out, and then dump them onto the baking sheet with the other vegetables.
• 7. Decoratively arrange the lettuce, radishes, tomatoes, eggs, potatoes, carrots, peas, and green beans in four shallow salad bowls. Serve the dressing on the side.

ORZO AND GREEN BEANS

Steps:

• In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
• Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.

GREEN GODDESS-CHIVE DRESSING

Steps:

• Combine all ingredients in blender and blend until smooth. Season dressing to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

GREEN GODDESS-CHIVE SALAD DRESSING

Steps:

• Combine the first 8 ingredients in a blender or processor; blend until smooth.
• If the dressing is too thick add in a litle buttermilk to thin then season with salt and pepper to taste.
• Refrigerate for a minumum of 4 hours before using.

CREAMY GREEN BEAN SALAD

Steps:

• In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce.

CREAMY CHIVE DRESSING CAFE FOR ALL-SEASONS

Steps:

• In a bowl, whisk together buttermilk, lemon juice, cider, sour cream mayonnaise, salt, pepper, and cayenne until smooth and stir in chives.

ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING

Steps:

• Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

CREAMY GREEN BEAN ORZO SALAD WITH BUTTERMILK CHIVE DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, vinegar, chives, sugar, crushed red pepper flakes (if using) and Dijon in a bowl to dissolve sugar.
• Cook pasta in boiling salted water according to package instructions.
• Add beans during last 2 minutes of cooking.
• Drain pasta and beans; cool to room temperature.
• Add pasta mixture to tomatoes and dressing; toss well until coated.
• Cover salad ; chill until ready to serve.