Salad Dressing Buttermilk Lime Dressing Recipe 45

BASIC BUTTERMILK SALAD DRESSING

Steps:

• Whisk together all ingredients. Refrigerate, covered, until serving.

SIMPLE LIME SALAD DRESSING

Steps:

• Mix all together until the sugar has dissolved then serve over salad ingredients of your choice.

BUTTERMILK DRESSING

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.

SALAD DRESSING: BUTTERMILK LIME DRESSING RECIPE - (4/5)

Steps:

• Whisk together all ingredients. Store in container with tight lid. Will keep in refrigerator for 2 days.

AVOCADO-LIME RANCH DRESSING

Steps:

• Place all ingredients in a blender; cover and process until combined. Transfer to a jar. Refrigerate, covered, at least 1 hour before serving.

BUTTERMILK BALSAMIC SALAD DRESSING

Steps:

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

ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING

Steps:

• Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

SALAD WITH BUTTERMILK-BASIL DRESSING

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.

CHOPPED SALAD WITH SHRIMP AND LIME-BUTTERMILK DRESSING

Steps:

• In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water. Blend until smooth, 20 seconds. Season dressing to taste with salt and pepper. In a large skillet, heat oil over medium-high. Season shrimp with salt and pepper. Cook until opaque throughout, about 3 minutes, flipping once. In a large bowl, toss together romaine, pepitas, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.