Tangy Buttermilk Salad Dressing Recipes

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

Ingredients

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-HERB DRESSING

Buttermilk-Herb Dressing image

This tangy dressing loaded with fresh herbs brings any salad to life.

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 4

Ingredients

3/4 cup mayonnaise
1/4 cup chopped fresh leafy herbs (parsley, chives, basil and/or dill)
Kosher salt and freshly ground black pepper
1/4 cup buttermilk

Steps:

Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

ROASTED-GARLIC AND BUTTERMILK SALAD DRESSING

Roasted-Garlic and Buttermilk Salad Dressing image

Categories Milk/Cream Garlic Roast Vegetarian Quick & Easy Salad Dressing Mayonnaise Parmesan Lemon Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

Ingredients

2 heads of garlic
2 tablespoons olive oil
1 cup mayonnaise
1/2 cup buttermilk
7 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
3/4 teaspoon Worcestershire sauce

Steps:

Preheat oven to 400°F. Cut top 1/2 inch off heads of garlic, exposing cloves. Place each on square of foil. Drizzle with oil, then enclose in foil. Place on oven rack; bake until garlic is tender, about 45 minutes. Open foil; cool garlic slightly.
Hold 1 head of garlic, cut side down, over medium bowl and squeeze, releasing roasted garlic pulp into bowl. Repeat with remaining garlic. Mash until smooth. Whisk in mayonnaise, buttermilk, Parmesan cheese, lemon juice, and Worcestershire sauce. Season to taste with salt and pepper. Cover and chill until ready to use, up to 2 days.

BUTTERMILK BALSAMIC SALAD DRESSING

Buttermilk Balsamic Salad Dressing image

Make and share this Buttermilk Balsamic Salad Dressing recipe from Food.com.

Provided by SarahBeth

Categories Salad Dressings

Time 2h5m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup low-fat buttermilk
4 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey (warmed to pour more easily)
1 tablespoon light mayonnaise
1/2 teaspoon basil, finely chopped
1 small garlic clove, minced
1/4 teaspoon black pepper
1/2 teaspoon salt

Steps:

Blend together until smooth and transfer to a seal tight container. Refrigerate at least 2 hours or overnight to blend flavors.

PESTO BUTTERMILK DRESSING

Pesto Buttermilk Dressing image

A good dressing is hard to beat; a great one is brilliant. We love a tangy blend of buttermilk and Greek yogurt. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 9

Ingredients

2/3 cup buttermilk
1/2 cup fat-free plain Greek yogurt
1/2 cup prepared pesto
1/4 cup shredded Parmesan cheese
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 garlic clove, minced
1/2 teaspoon coarsely ground pepper
1/8 teaspoon salt

Steps:

Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour. Just before serving, shake dressing again.

Nutrition Facts : Calories 50 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 165mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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.

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