SUMMER LETTUCE SALAD WITH BUTTERMILK DRESSING
Steps:
- Divide the lettuce onto 4 chilled luncheon plates. Top each serving with peas. Drizzle dressing over salads.
- Stir together the mustard, vinegar, brown sugar, salt, paprika, and red pepper in a pint jar with a tight-fitting lid. Add the buttermilk; cover and shake until combined.
RED-LEAF LETTUCE AND WATERCRESS SALAD WITH BUTTERMILK DRESSING
Categories Salad Dairy Onion Appetizer Vegetarian Quick & Easy Mayonnaise Watercress Lettuce Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a small bowl whisk together buttermilk, mayonnaise, garlic paste, mustard, tarragon, and salt and pepper to taste until smooth. In a large bowl toss lettuce, watercress, and onion with dressing.
ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
- In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
- For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
- For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
BOSTON LETTUCE SALAD WITH BUTTERMILK RANCH DRESSING
This delicious salad recipe is adapted from the October 2001 issue of Martha Stewart Living.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together mayonnaise, buttermilk, lemon juice, salt, celery seed, oregano, black pepper, and cayenne pepper, if using.
- Place lettuce leaves and cherry tomatoes in a large bowl; drizzle over dressing and toss to combine. Serve immediately. Store any remaining dressing, refrigerated in an airtight container, for up to 1 week.
RED LEAF LETTUCE, WATERCRESS, AND CUCUMBER SALAD WITH BUTTERMILK DRESSING
Categories Salad Dairy Garlic Mustard Cucumber Spring Sour Cream Watercress Gourmet
Number Of Ingredients 12
Steps:
- Make dressing:
- Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
- Make salad:
- Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
- Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.
LETTUCE WITH BUTTERMILK DRESSING FOR 2
Just five ingredients are all you'll need for this simple, yet tasty salad with a sweet homemade dressing. Jean Morgan of Roscoe, Illinois shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the buttermilk, sugar, mayonnaise and vinegar until blended. Serve over lettuce.
Nutrition Facts : Calories 20 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 56mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
GREEN SALAD WITH BUTTERMILK DRESSING
Crisp iceberg lettuce and peppery watercress make a fresh springtime salad
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 5
Steps:
- First make the dressing. Mix together the garlic, buttermilk and mayonnaise. When ready to serve, arrange the watercress and iceberg on a plate. Drizzle over most of the dressing, serving any leftovers separately for guests to help themselves
Nutrition Facts : Calories 28 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
SIMPLE RED LEAF SALAD
My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Provided by barbara
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
- Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
- Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g
RED TIPPED LEAF LETTUCE SALAD
The recipe for this came from a close friend of ours and we make it a LOT simply because we cannot find one that we like more. I posted it here exactly as the original recipe was written.I have asked her for the recipe at LEAST a dozen times, and now that it is out on the site I will be able to find it! The type of "leaf" does not matter. I usually make it with fresh spinach.......using a 16 oz bag. You can also sub chopped macademia nuts, for the sesame seeds. Some times I throw in some crumbled Feta cheese too! The oranges really make it look pretty!
Provided by Big D Texas
Categories Salad Dressings
Time 15m
Yield 1 large salad, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing, mix salad oil, vinegar, salt, sugar and mustard in a small bowl and whisk together with a fork.
- Pour dressing, seeds and fruit over the lettuce and/or spinach just before serving and toss it all to combine. Do not put the dressing on the salad until just before you serve it because it will wilt!
- IMPORTANT NOTE: ALTHOUGH the original recipe here calls for both celery salt AND regular salt, it is too much. Unless you really like salt, just use the celery salt amount!
Nutrition Facts : Calories 349.3, Fat 29.5, SaturatedFat 4.1, Sodium 383.2, Carbohydrate 20.9, Fiber 4.5, Sugar 13.7, Protein 4.7
BOSTON LETTUCE AND WATERCRESS SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture.
- Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper.
- Add the greens and toss well with the dressing.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams
BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS
Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
- Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.
RED LEAF AND MANDARIN SALAD
A delicious mix of sweet, salty and tangy makes this effortless salad outstanding. It looks beautiful with the colorful lettuce, peppers, mandarin oranges and almonds glistening with dressing. -Heather Villasenor, Amarillo, TX
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 164 calories, Fat 12g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 154mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
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