Spring Greens Salad With Miso Buttermilk Dressing Recipes

SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING

Spring Greens Salad with Traditional Ranch Dressing image

Provided by Nancy Fuller

Time 20m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon thinly sliced chives
1 tablespoon roughly chopped fresh parsley
2 cloves garlic, finely minced
2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)
3 cups spring lettuce mix
3 cups baby spinach, stems removed
1 cup watercress
2 shallots, thinly sliced into rounds
1 pint grape or cherry tomatoes (multi-color if available), halved
Kosher salt and freshly ground black pepper

Steps:

For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.

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

Ingredients

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.

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