Irish Spring Salad With Buttermilk Cream Dressing Recipes

LETTUCE WITH CREAM DRESSING

Steps:

• Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.

EASY CREAMY SALAD DRESSING

Steps:

• Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.

SPRING SALAD WITH BUTTERMILK CREAM DRESSING

Steps:

• Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
• Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
• To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
• To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.

SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING

Steps:

• Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
• Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool.
• Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
• If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.

CREAMY GARLIC-BUTTERMILK DRESSING

Steps:

• Mix all ingredients by shaking in 1-quart jar with a tight-fitting lid. Refrigerate until ready to serve. Shake well before dressing. Good on salad greens, seafood salad or boiled potatoes.

SPRING SALAD WITH BUTTERMILK CREAM DRESSING

Steps:

• 1. Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool. 2. Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices. 3. To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth. 4. To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.

MUSTARD-GLAZED SALMON SALAD WITH LIGHT BUTTERMILK DRESSING

Steps:

• Preheat oven to 375 degrees F and preheat a rimmed baking sheet in the oven.
• Cut bread into 1/2-inch cubes. Combine 2 tablespoons of oil, 1/4 teaspoon of salt, thyme, and a pinch of black pepper in a large bowl. Add bread cubes and, using your hands, toss to coat. Transfer to a hot baking sheet, spread in a single layer, and bake until golden brown, about 15 minutes. If your oven has convection, turn it on to help brown croutons all over. Otherwise, turn them halfway through cooking for even browning. Remove and let cool on paper towels. Wipe the baking sheet clean, and then return it to the oven to get hot.
• Rinse salmon and set on a sheet of heavy-duty foil.
• Combine honey mustard, remaining 2 tablespoons of oil, dill, remaining 1/4 teaspoon of salt and remaining pepper in a small bowl. Spread over salmon and transfer to a hot baking sheet, using foil as handles.
• Roast until fish is still filmy and slightly moist in the center, 10 to 15 minutes. Remove and let cool slightly.
• Whisk together vinegar, sour cream, buttermilk, garlic, scallion, paprika, salt, and pepper in a large bowl. Whisk in oil in a slow, steady stream. Add romaine, greens, and carrots and toss gently to coat.
• Divide salad among plates and scatter on tomatoes. Using tongs, break up fish into bite-size chunks and arrange over each salad. Top with croutons.

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 BALSAMIC SALAD DRESSING

Steps:

• Blend together until smooth and transfer to a seal tight container. Refrigerate at least 2 hours or overnight to blend flavors.

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.

BASIC BUTTERMILK SALAD DRESSING

Steps:

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

CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING

Steps:

• Whisk together buttermilk, mayonnaise, scallion whites and garlic; Combine chile powder, salt and pepper and add to mixture.
• Add romaine, tomatoes, corn, cheese, and scallion greens to the bowl (if you are adding meat, you would add it here).
• Toss to combine and serve immediately.
• Tip: To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.

OLD-FASHIONED SALAD WITH SHANAGARRY CREAM DRESSING

Steps:

• Hard boil the eggs for the salad and the dressing and then peel when cold.
• Meanwhile, wash and dry the lettuce, scallions and watercress.
• Next make the dressing.
• Cut two of the eggs in half and press the yolks through a sieve into a bowl.
• Add the sugar, a pinch of salt and the mustard.
• Blend in the vinegar and cream.
• Chop the egg whites finely and add some to the sauce.
• Keep the rest to scatter over the salad.
• Cover the dressing until needed.
• To assemble, first arrange a few lettuce leaves on each of the plates.
• Scater a few tomatoes and 2 hard boiled egg quarters, a bit of cucumber and a radish on each plate.
• Just before serving add a slice of beatroot to each.
• Garnish with scallions and watercress.
• Scatter the remaining egg white and some chopped parsley over.
• Put a tiny bowl of the dressing in the centre of each plate and serve immediately.
• Alternatively, serve the dressing from one large pitcher.

BUTTERMILK FRUIT SALAD

Steps:

• Combine vanilla pudding and buttermilk; mix well.
• Add all of the fruits and Cool Whip.
• Most all fruits taste good in this, so add whatever fits your personal preferences.
• Also good with mini-marshmallows.
• Mix all ingredients together and chill for at least an hour.
• I prefer to make the night before.
• Enjoy!
• If you are making for a large crowd, recipe doubles very easily!