Green Salad With Buttermilk Dressing Recipes

BUTTERMILK-HERB VINAIGRETTE

Steps:

• Whisk together buttermilk, vinegar, salt, and pepper in a bowl to combine. Slowly whisk in oil and herbs.

MEDLEY OF GREENS WITH BUTTERMILK DRESSING

Steps:

• For the Salad:
• In a large bowl, toss greens, tomatoes, cucumbers, carrots and shallots with enough dressing to coat. Sprinkle cubed feta cheese on top.
• Microwave lime for about 30 seconds to release essential oils, and set aside to cool.
• For the Dressing:
• Turn on the blender and while it's running, add 1at a time through the feed tube, the parsley, chives, dill, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk and xanthan gum until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)

GREENS WITH BUTTERMILK DRESSING

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.

GREENS WITH PICKLED CRANBERRIES AND BUTTERMILK DRESSING

Steps:

• Combine 1/3 cup water, the vinegar, sugar and a big pinch of salt in a small microwave-safe bowl or liquid measuring cup. Add the dried cranberries. Microwave until the liquid starts to simmer, 1 1/2 to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain.
• Meanwhile, preheat the oven to 375 degrees F. Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Toss with the bread pieces on a baking sheet; season with salt and pepper and spread in a single layer. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
• Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, the parsley, 1 scallion, 3/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing.
• Gently toss the lettuces and the remaining 1/4 cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the cranberries and croutons and gently toss.

CHOPPED SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
• Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.