Salad With Buttermilk Basil Dressing Recipes

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CHERRY TOMATO SALAD WITH BUTTERMILK-BASIL DRESSING



Cherry Tomato Salad With Buttermilk-Basil Dressing image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

6 cups red and yellow cherry tomatoes, halved if large
Kosher salt and freshly ground pepper
2/3 cup buttermilk
1/4 cup sour cream
3 tablespoons thinly sliced fresh basil leaves
1 shallot, minced
2 cloves garlic, minced

Steps:

  • Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.
  • In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.

Nutrition Facts : Calories 98 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 126 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 4 grams, Sugar 8 grams

BUTTERMILK BASIL SALAD DRESSING



Buttermilk Basil Salad Dressing image

My husband can't eat greasy or spicy foods, and non of us like mayonnaise, so I created this creamy dressing we all enjoy. It gets its pleasant flavor from fresh basil and Parmesan cheese. -Nancy Johnston of San Dimas, California

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2 cups.

Number Of Ingredients 7

1 cup buttermilk
1 cup reduced-fat sour cream
1/4 cup plus 2 teaspoons grated Parmesan cheese
3 tablespoons minced fresh basil
1 teaspoon onion salt
2 garlic cloves, minced
Torn mixed salad greens

Steps:

  • In a bowl, combine buttermilk and sour cream. Stir in cheese, basil, onion salt and garlic. Cover and refrigerate for at least 1 hour. Serve over salad greens.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 173mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

BASIL BUTTERMILK SALAD DRESSING



Basil Buttermilk Salad Dressing image

This is tangy and tastes great on simple green salads. You could also use it as a dip. Makes great use of fresh garden basil. Adapated from Gourmet. Chill time is cook time.

Provided by Hey Jude

Categories     Salad Dressings

Time 1h5m

Yield 1 cup

Number Of Ingredients 5

1 clove garlic
1/4 teaspoon salt
2/3 cup buttermilk, shaken up well
1/3 cup mayonnaise
2 tablespoons finely chopped fresh basil

Steps:

  • Mince garlic and mash to a paste with the salt (I used a mortar and pestle).
  • Whisk together buttermilk, mayo, basil and garlic paste in a small bowl; chill, covered, 1 hour to allow flavors to develop.

SALAD WITH BUTTERMILK-BASIL DRESSING



Salad with Buttermilk-Basil Dressing image

Here's a marvelous, peppery salad with buttermilk cornbread croutons and a tangy buttermilk-basil dressing that came to The New York Times from the chef Bart Vaughan of the Foothills Milling Company in Maryville, Tenn. Add bacon and it's enough for a meal.

Provided by Julia Moskin

Categories     salads and dressings, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1/4 pound (1 stick) butter, melted and cooled, plus more for greasing pan
2 eggs
1 cup buttermilk
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 heaping cup fresh basil leaves, loosely packed
1/4 cup flat-leaf parsley leaves, loosely packed
7 cloves garlic, peeled
1/2 cup buttermilk
1/4 cup sherry vinegar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
5 to 6 ounces salad greens, including a peppery type such as arugula, mizuna or frisée
1/2 cup shaved red onions
2 cups ripe cherry or grape tomatoes, halved
1/2 cup crumbled aged white Cheddar (optional)
1/2 cup cooked and crumbled thick-cut bacon (optional)

Steps:

  • Make corn bread: Heat oven to 350. Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
  • In a bowl, whisk together melted butter, eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
  • Whisk wet ingredients into dry, pour into prepared pan, and bake 25 to 30 minutes or until a tester inserted into the center comes out clean. Let cool in pan at least 30 minutes or up to 1 day.
  • Heat oven to 400 degrees. Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
  • Make dressing: In a blender, combine all ingredients and purée until smooth and emulsified. Refrigerate until ready to serve, up to 1 day.
  • Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing. Taste and add more dressing if needed.
  • Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 430 milligrams, Sugar 21 grams, TransFat 0 grams

LOW FAT BUTTERMILK BASIL SALAD DRESSING



Low Fat Buttermilk Basil Salad Dressing image

Make and share this Low Fat Buttermilk Basil Salad Dressing recipe from Food.com.

Provided by wife2abadge

Categories     Salad Dressings

Time 1h5m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 7

1 cup 1% fat buttermilk
1 cup low-fat sour cream
1/4 cup parmesan cheese, plus
2 teaspoons grated parmesan cheese
3 tablespoons minced fresh basil
1 teaspoon onion salt
2 garlic cloves, minced

Steps:

  • In a bowl, combine the buttermilk and sour cream until smooth.
  • Stir in the Parmesan cheese, basil, onion salt, and garlic.
  • Cover and refrigerate for at least an hour.

CHERRY TOMATO SALAD WITH BUTTERMILK BASIL DRESSING



Cherry Tomato Salad with Buttermilk Basil Dressing image

Provided by Patrick and Gina Neely : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

6 cups red and yellow cherry tomatoes, some halved
Salt and freshly ground black pepper
2/3 cup buttermilk
1/4 cup sour cream
3 tablespoons finely chiffonade fresh basil leaves
1 shallot, minced
2 garlic cloves, minced

Steps:

  • Add the cherry tomatoes to a large serving bowl. Season with salt and pepper, to taste, and toss.
  • In another bowl, whisk together the buttermilk, sour cream, basil, shallots, and garlic. Season with pepper, to taste. Drizzle dressing over tomatoes and toss. Serve immediately.

GREEN SALAD WITH BUTTERMILK DRESSING



Green salad with buttermilk dressing image

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

1 garlic clove , crushed
100ml buttermilk
2 tbsp mayonnaise
100g bag watercress
1 iceberg lettuce , trimmed and cut into wedges

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

BLT SALAD WITH BUTTERMILK DRESSING



BLT Salad with Buttermilk Dressing image

Using buttermilk is a good way to thicken dressings without having to use much oil.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 55m

Number Of Ingredients 10

8 slices bacon (8 ounces total)
1/2 baguette (8 ounces), sliced into 3/4-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and ground pepper
1/3 cup buttermilk
3 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 scallion, thinly sliced
1 pound romaine-lettuce, hearts chopped
1 pint cherry tomatoes, halved

Steps:

  • Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain.Cool, then crumble into large pieces.
  • Make croutons: Toss bread with oil, and season with salt and pepper. Spread evenly on a baking sheet. Bake until golden brown, tossing halfway through, 15 to 20 minutes.
  • Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallion; season with salt and pepper. Add lettuce, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon.

Nutrition Facts : Calories 355 g, Fat 18 g, Fiber 3 g, Protein 12 g

BASIL BUTTERMILK DRESSING



Basil Buttermilk Dressing image

Categories     Milk/Cream     Dairy     Herb     No-Cook     Quick & Easy     Salad Dressing     Basil     Summer     Gourmet

Yield Makes about 1 cup, or 4 to 6 servings

Number Of Ingredients 5

1 small garlic clove
Rounded 1/4 teaspoon salt
2/3 cup well-shaken buttermilk
1/3 cup mayonnaise
2 tablespoons finely chopped fresh basil

Steps:

  • Mince garlic and mash to a paste with salt using a large heavy knife.
  • Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered, 1 hour to allow flavors to develop.

CHOPPED SALAD WITH BUTTERMILK DRESSING



Chopped Salad with Buttermilk Dressing image

Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.

Provided by Allrecipes Magazine

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 20m

Yield 6

Number Of Ingredients 21

2 tablespoons buttermilk
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon minced celery
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill
½ teaspoon Dijon mustard
¼ teaspoon onion powder
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
2 hearts romaine lettuce hearts, chopped into 1-inch pieces
1 large cucumber, chopped
1 red bell pepper, diced
1 cup chopped cauliflower florets
1 carrot, chopped
1 celery stalk with leaves, diced
3 each green onions, sliced
¼ cup sunflower seeds
1 ½ tablespoons chopped fresh parsley
1 pinch salt and ground black pepper to taste

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.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.5 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 231.2 mg, Sugar 4.9 g

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

BUTTERMILK GREEN GODDESS SLAW



Buttermilk Green Goddess Slaw image

This herby coleslaw variation was adapted from "The Animal Farm Buttermilk Cookbook" (Andrews McMeel Publishing, 2013) by Diane St. Clair. In it, a tangy buttermilk- and avocado-spiked green goddess dressing takes the place of the usual mayonnaise mix, for a slaw that's both lighter and fresher tasting. Like most coleslaws, it gets better as it sits so, if you have time, plan to make it a few hours ahead. Save any extra dressing to use as a dip for cut vegetables or for other salads. It will keep for up to two days in the fridge.

Provided by Melissa Clark

Categories     easy, salads and dressings, slaws, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 ripe avocado, pitted and cubed
3/4 cup buttermilk
1/4 cup freshly squeezed lemon juice
2 oil-packed anchovy fillets
2 scallions, sliced
1 garlic clove, peeled and smashed
1/4 cup chopped parsley leaves and tender stems
3 tablespoons chopped chives
2 tablespoons chopped tarragon leaves
2 tablespoons extra-virgin olive oil
1 tablespoon chopped basil leaves
Salt and freshly ground black pepper, to taste
4 cups thinly sliced green cabbage (about 1/2 a small head)
4 scallions, thinly sliced
1 jalapeño, seeded, if desired, thinly sliced
1/4 cup chopped cilantro, plus more for garnish

Steps:

  • Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
  • Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
  • Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

B.L.T. SALAD WITH BASIL MAYO DRESSING



B.L.T. Salad with Basil Mayo Dressing image

Tangy, crunchy salad with all the things you love about the wonderful B.L.T. sandwich! You will make this again and again!

Provided by Kimber

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

½ pound bacon
½ cup mayonnaise
2 tablespoons red wine vinegar
¼ cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
  • In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
  • In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
  • In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 23.4 g, Cholesterol 30.8 mg, Fat 34.1 g, Fiber 4 g, Protein 12.2 g, SaturatedFat 6.3 g, Sodium 1343.5 mg, Sugar 2.3 g

BUTTERMILK SALAD DRESSING



Buttermilk Salad Dressing image

Provided by Marian Burros

Categories     easy, salads and dressings

Time 5m

Yield 3 servings

Number Of Ingredients 7

1/3 cup low-fat buttermilk
1 teaspoon Dijon mustard
1 1/2 tablespoons grated cucumber
1/3 of bunch of scallions, thinly sliced
1 1/2 teaspoons chopped parsley
Freshly ground black pepper to taste
6 ounces mixed greens such as Boston and red lettuce, mache or arugula

Steps:

  • Mix or shake ingredients well to blend. Serve over greens.

Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 75 milligrams, Sugar 2 grams, TransFat 0 grams

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