Medley Of Greens With Buttermilk Dressing Recipes

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GREEN SALAD WITH BUTTERMILK DRESSING



Green Salad With Buttermilk Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

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.

GREENS WITH BUTTERMILK DRESSING



Greens with Buttermilk Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 5 tablespoons buttermilk, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a large bowl. Add 6 cups baby greens, 2 cups watercress, 1 cup halved grape tomatoes and 2 tablespoons chopped scallions. Season with salt and pepper. Toss to coat.

CHILLED MAIZE MEDLEY



Chilled Maize Medley image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 cups fresh or frozen whole kernel corn
3/4 cup peeled, seeded and diced cucumber
1/2 cup diced red onion
3 tomatoes, chopped
6 fresh scallions, chopped into 1/4-inch segments
3 tablespoons sour cream
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1/2 cup salad oil
3 tablespoons freshly chopped cilantro leaves, plus 6 small sprigs cilantro, for garnish

Steps:

  • Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve garnished with cilantro sprigs.

TANGY BUTTERMILK SALAD DRESSING



Tangy Buttermilk Salad Dressing image

Buttermilk gives a tangy twist to this mild and creamy salad dressing from our home economists. You'll love drizzling it on your fresh greens and vegetables.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2 cups.

Number Of Ingredients 6

1 cup mayonnaise
1 cup buttermilk
1/2 teaspoon onion salt
1/4 teaspoon paprika
1/8 teaspoon pepper
Mixed salad greens

Steps:

  • In a small bowl, whisk the mayonnaise, buttermilk, onion salt, paprika and pepper. Serve with salad greens. Refrigerate leftovers.

Nutrition Facts : Calories 106 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 148mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERMILK DRESSING WITH HERBS & GREEN PEPPER



Buttermilk Dressing with Herbs & Green Pepper image

This tangy dressing goes well with all kinds of salad greens and is especially good with cucumbers and summer-ripe tomatoes. Pour it over steamed and sliced new potatoes for a delicious warm potato salad.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 1 1/2 cs.

Number Of Ingredients 9

2/3 cup buttermilk
1/3 cup olive oil
1 1/2 tablespoons lemon juice
1/4 cup mayonnaise
3 tablespoons garlic chives, snipped
1 teaspoon fresh minced tarragon
2 teaspoons coarsely ground green peppercorns
1/2 teaspoon salt (approximately)
1/4 teaspoon sugar

Steps:

  • Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended.
  • Blend in remaining ingredients.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes.
  • Correct seasoning and allow to come to cool room temperature before serving.

Nutrition Facts : Calories 479.1, Fat 49.1, SaturatedFat 7.3, Cholesterol 4.4, Sodium 892.1, Carbohydrate 7.9, Fiber 0.3, Sugar 6.4, Protein 4.2

GREEN SALAD WITH BUTTERMILK DRESSING



Green Salad with Buttermilk Dressing image

This peppery and tart salad gets a rich boost from buttermilk dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

1/4 cup reduced-fat sour cream
1/4 cup buttermilk
2 tablespoons cider vinegar
1 tablespoon honey
1 minced scallion
Coarse salt and ground pepper
2 to 3 bunches arugula (1 pound), stems trimmed
4 heads Belgian endive, sliced crosswise 1 inch thick (4 cups)
2 tart green apples, cored and thinly sliced

Steps:

  • In a small bowl, whisk together sour cream, buttermilk, vinegar, honey, and scallion. Season with salt and pepper. In a large bowl, combine arugula, endive, and apples. Toss with dressing; serve immediately.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 3 g, Protein 2 g

BUTTERMILK GREEN GODDESS DRESSING



Buttermilk Green Goddess Dressing image

Made with buttermilk, fresh herbs and mayonnaise, our homemade green goddess dressing is the perfect complement to your favorite salad.

Provided by Stephanie Wise

Categories     Condiment

Time 10m

Yield 32

Number Of Ingredients 9

3/4 cup mayonnaise
1/2 cup buttermilk
1/2 cup finely chopped fresh Italian (flat-leaf) parsley
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tarragon leaves
2 tablespoons lemon juice
2 teaspoons anchovy paste
1 teaspoon finely chopped garlic
Salt and pepper to taste

Steps:

  • In 3-cup or larger jar with tight-fitting lid, place all ingredients. Seal jar; shake vigorously until ingredients are well combined.
  • Pour dressing over your favorite salad. Store in refrigerator up to 1 week.

Nutrition Facts : ServingSize 1 Serving

BUTTERMILK GREEN GODDESS DRESSING



Buttermilk Green Goddess Dressing image

Provided by Bon Appétit Test Kitchen

Yield Makes about 1 cup

Number Of Ingredients 10

1/2 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped fresh chives
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
2 anchovy fillets packed in oil (drained, chopped)
1 chopped garlic clove until smooth
kosher salt
freshly ground black pepper

Steps:

  • In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

BASIC BUTTERMILK SALAD DRESSING



Basic Buttermilk Salad Dressing image

When serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. -Patricia Mele, Lower Burrell, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 32 servings (1 qt.)

Number Of Ingredients 8

2 cups mayonnaise
2 cups buttermilk
1 tablespoon onion powder
1 tablespoon dried parsley flakes
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 98 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

HONEY-MUSTARD STEAMED GREEN MEDLEY



Honey-mustard steamed green medley image

Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette

Provided by Good Food team

Categories     Dinner, Side dish

Time 20m

Number Of Ingredients 8

4 tbsp extra-virgin olive oil
1 tsp wholegrain mustard
½ tsp honey
1 tbsp cider vinegar
2 leeks , trimmed and sliced into chunky rings
400g green bean , trimmed
140g thin-stemmed broccoli , cut into smaller pieces
200g fresh or frozen pea

Steps:

  • Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
  • Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.

Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein

CREAMY BUTTERMILK SALAD DRESSING



Creamy Buttermilk Salad Dressing image

This thick creamy mixture has the flavor of ranch dressing and is a breeze to blend together. Use it to top mixed greens or as a dip for raw vegetables. -Vickie Floden of Story City, Iowa

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 2-3/4 cups.

Number Of Ingredients 4

3/4 cup buttermilk
2 cups 2% cottage cheese
1 envelope ranch salad dressing mix
Salad greens and vegetables of your choice

Steps:

  • In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth. , Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.

Nutrition Facts : Calories 23 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CREAMY BUTTERMILK DRESSING



Creamy Buttermilk Dressing image

This thick ranch-like dressing doesn't taste light. I used it to prepare a cold chicken and pasta salad. After trying it, a friend begged me for the recipe. -Emily Hockett of Federal Way, Washington

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2 cups.

Number Of Ingredients 8

1 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
1/2 cup buttermilk
1 teaspoon onion powder
1 teaspoon cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place all ingredients in a blender or food processor; cover and process until smooth. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 64 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 206mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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