Tiger Salad Buttermilk Salad Recipes

TIGER SALAD (老虎菜)

Steps:

• Combine all the salad ingredients in a large bowl.
• Add all the dressing ingredients over the salad then toss to coat well.

TIGER SALAD

Steps:

• Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
• Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
• Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS

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.

CRYING TIGER THAI SALAD

Steps:

• Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.
• Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce - if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.
• Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.

TIGER VEGETABLE SALAD

Steps:

• In a bowl, combine cilantro, green pepper, chili pepper and scallions. Add vegetable oil and salt; toss lightly. Add a few drops of sesame oil, vinegar and more salt to taste; toss again. Pile on a plate and serve immediately; salad wilts quickly.

BUTTERMILK-FRIED CHICKEN SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
• In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
• In a medium bowl, combine all ingredients for seasoned flour.
• Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
• Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than ½ full with oil.
• Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature reaches 165˚F (75˚C)) golden brown and crispy. Drain on a paper towel.
• Layer a couple handfuls of spring mix greens on a plate. Add sliced tomatoes, cucumbers, and red onions. Top with fried chicken. Spoon the dill dressing on top of the salad.
• Enjoy!

BUTTERMILK POTATO SALAD

Steps:

• Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool completely. Cut potatoes into halves, or quarters if large.
• Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.

TANGY BUTTERMILK SALAD DRESSING

Steps:

• In a small bowl, whisk the mayonnaise, buttermilk, onion salt, paprika and pepper. Serve with salad greens. Refrigerate leftovers.

BUTTERMILK SALAD

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.

WEDGE SALAD WITH BUTTERMILK-BLUE CHEESE DRESSING

Steps:

• Preheat oven to 350 degrees. In a medium skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, reserving the skillet with bacon fat. Brush bread slices on both sides with bacon fat. Place bread on a baking sheet, and bake until golden brown, turning once, about 5 minutes a side. Remove from oven, and reserve.
• In a small bowl, combine buttermilk, cheese, lemon juice, vinegar, shallots, parsley and cayenne. Whisk to blend. Season to taste with salt and pepper.
• On each of 6 plates, place 2 slices of bread. Arrange a lettuce wedge on top of each bread slice.
• Pour dressing over the wedges. Sprinkle with bacon and scallions. Serve.

BUTTERMILK FRUIT SALAD

Steps:

• Combine vanilla pudding and buttermilk; mix well.
• Add all of the fruits and Cool Whip.
• Most all fruits taste good in this, so add whatever fits your personal preferences.
• Also good with mini-marshmallows.
• Mix all ingredients together and chill for at least an hour.
• I prefer to make the night before.
• Enjoy!
• If you are making for a large crowd, recipe doubles very easily!

GREEN SALAD WITH BUTTERMILK DRESSING

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

TIGER FRUIT SALAD

Steps:

• Gently toss fruit, chile, vinegar, sugar, and ½ tsp. salt in a medium bowl to combine. Let sit until fruit is spicy and flavorful, about 10 minutes.
• Meanwhile, gather cilantro into a bundle and cut into 2"-long pieces. Transfer to a medium bowl, add scallions and celery, and toss to combine.
• Drain fruit in a fine-mesh sieve set over a small bowl; set fruit aside. Add oil, soy sauce, and lime zest to marinating liquid in bowl and whisk to combine. Pour dressing over cilantro mixture and toss to coat. Add reserved fruit and sesame seeds and toss gently to combine. Taste and season with more salt if needed.
• Transfer salad to a platter and serve with lime wedges.