Buttermilk Bacon Dressing Recipes
BACON BUTTERMILK DRESSING
If you love a good buttermilk dressing you are sure to enjoy this one. Not your low-fat version but this is a splurge once-in-awhile dressing for a really amazing salad on that special occasion for your family and friends. Another great recipe from my Joy of Hospitality cookbook. Hope you induldge at least once and make this yummy homemade dressing. You'll be glad you did. :-)
Provided by Kimberly Biegacki @pistachyoo
Categories Dressings
Number Of Ingredients 10
Steps:
- Saute bacon in a skillet until crisp. Drain on paper towels. In a mixing bowl, whisk together remaining ingredients. Add bacon. Cover and refrigerate at least 1 hour. Makes 2 cups.
- I used this dressing for my wedge salad and it was amazing with the balsamic glaze drizzled on top. https://www.justapinch.com/recipes/salad/green-salad/the-dazzling-wedge-salad.html?p=1
BACON BUTTERMILK DRESSING FOR SPINACH SALAD
This dressing is to die for! Serve on fresh baby spinach or add mushrooms and/or thinly sliced red onion rings. This makes 2 cups of dressing but is easily halved. Adapted from The New Basics Cookbook.
Provided by Cookin-jo
Categories Salad Dressings
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Saute the bacon until crisp and drain on paper towels. Set aside.
- Mix together the remaining ingredients, then add the bacon.
- Refrigerate at least an hour or up to 8 hours, stirring before serving.
Nutrition Facts : Calories 165.1, Fat 14.2, SaturatedFat 3.3, Cholesterol 16.3, Sodium 364.6, Carbohydrate 7.2, Fiber 0.1, Sugar 2.7, Protein 2.7
COBB SALAD AND BACON BUTTERMILK DRESSING
Provided by Nancy Fuller
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Arrange the lettuce on a platter, then top with rows of the peppers, cucumbers, onions, tomatoes, avocados, cheese and eggs. Drizzle the Bacon Buttermilk Dressing over the top and serve.
- Place the buttermilk, sour cream, lemon juice, mustard, chili powder, salt, pepper and bacon in a food processor and process until combined. Chill until ready to serve.
ICEBERG WITH SMOKED-BACON-AND-BUTTERMILK DRESSING
Provided by Julia Reed
Categories easy, salads and dressings
Time 20m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Trim the loose outer leaves from the heads of iceberg, and cut each into 4 wedges and place in the freezer for 10 minutes before serving, along with 4 serving plates.
- Remove the chilled plates and arrange each with a circle of sliced tomatoes. Set a wedge in the center of each plate. Nap with 1/4 cup dressing.
- Sprinkle bacon over each wedge. Serve immediately.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams
BUTTERMILK DRESSING
Make this versatile dressing and you'll never retreat to bottled ranch again! Serve with salads or as a dip for fresh vegetables. Originally from a Houston Chronicle food section article called "The Taste of Summer". My boys even like this on their pizza slices!
Provided by Leslie in Texas
Categories Salad Dressings
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all ingredients and whisk until well blended.
- Taste and adjust seasonings, if desired.
- Refrigerate and chill for several hours before using.
Nutrition Facts : Calories 410.8, Fat 32.4, SaturatedFat 5.2, Cholesterol 28.4, Sodium 795.8, Carbohydrate 28, Fiber 0.2, Sugar 10.8, Protein 4.4
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- Preheat the oven to 275°. Prepare a bowl of ice water. In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Drain and peel the tomatoes, pat dry and halve crosswise.
- Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the chopped thyme and season with salt and pepper. Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken. Transfer the tomatoes to a plate and let cool.
- Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp. Let the croutons cool.
- In a small bowl, whisk the mayonnaise, crème fraîche and buttermilk until smooth. Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper. Refrigerate until chilled.
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