Strawberry Buttermilk Salad Recipes

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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.

STRAWBERRY BUTTERMILK CAKE



Strawberry Buttermilk Cake image

I made this as a breakfast cake but it is so good that my family eats it for dessert. I baked mine in a cast iron skillet but a springform pan will also work.

Provided by Yoly

Categories     Strawberry Cake

Time 1h15m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
1 ½ teaspoons vanilla extract
3 large eggs, at room temperature
½ cup buttermilk, at room temperature
1 (16 ounce) package strawberries, diced
2 tablespoons sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
  • Combine flour, baking powder, and salt in a bowl. Set aside.
  • Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.
  • Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 51.5 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8 g, Sodium 246.9 mg

STRAWBERRY-BUTTERMILK MUFFINS



Strawberry-Buttermilk Muffins image

Made with fresh strawberries and buttermilk and topped with toasted almonds, these fresh and light muffins make for a great morning (or afternoon!) treat.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 16

Number Of Ingredients 14

2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
1 egg
1 cup chopped fresh strawberries
1/3 cup packed brown sugar
3 tablespoons butter, melted
1/4 teaspoon ground ginger
1/2 cup Gold Medal™ all-purpose flour
1/3 cup sliced almonds, toasted*

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
  • In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
  • In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.

Nutrition Facts : Fat 2, ServingSize 1 Muffin, TransFat 0 g

STRAWBERRY-BUTTERMILK SHERBET



Strawberry-Buttermilk Sherbet image

Make your own sherbet easily with fresh strawberries and a few simple steps.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6

2 cups fresh strawberries or 1 bag (16 oz) frozen strawberries, thawed
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla
Fresh mint sprigs, if desired
Sliced fresh strawberries, if desired

Steps:

  • In blender or food processor, place strawberries. Cover; blend on high speed 30 seconds or until smooth, stopping to scrape down side. Pour puree through finemesh strainer into large bowl, pressing with back of spoon; discard solids.
  • Add buttermilk, sugar and vanilla to strawberry puree; stir until well blended. Cover; refrigerate 1 hour.
  • Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions. Garnish individual servings with mint and sliced strawberries.

Nutrition Facts : Calories 260, Carbohydrate 55 g, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg

BUTTERMILK SALAD



Buttermilk Salad image

My coworkers are great cooks. This is another great recipe from a former coworker. Covered dish lunches at the office are a great way to discover new recipes. This is quick and easy. Hope you enjoy this one!!!

Provided by Bobtail

Categories     Low Protein

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 4

1 (8 ounce) can crushed pineapple, do not drain
1 (3 1/2 ounce) package strawberry Jell-O gelatin dessert
1 cup buttermilk
8 ounces Cool Whip

Steps:

  • Heat undrained pineapple and jello in a saucepan till jello is dissolved.
  • Mix in buttermilk and Cool Whip.
  • Pour into mold or bowl.
  • Refrigerate for several hours or overnight.

Nutrition Facts : Calories 222.2, Fat 10, SaturatedFat 8.5, Cholesterol 1.6, Sodium 129.7, Carbohydrate 31.6, Fiber 0.3, Sugar 30.4, Protein 3.3

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