MINI CHOPPED SALAD WITH BUTTERMILK DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the buttermilk dressing: Combine the buttermilk, mayo, sour cream, vinegar, hot sauce, garlic and some salt and pepper in a mason jar, screw on the lid and shake to combine.
- For the salad: Combine the carrots, lettuce, cucumbers and tomatoes in a bowl, pour over the dressing and toss to combine.
CHOPPED SALAD WITH SPICY PORK AND BUTTERMILK DRESSING
Low-fat buttermilk is surprisingly creamy; in this Southwestern salad, it's mixed with light mayo, scallions, and garlic for a perky dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.
- Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.
- Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.
- Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.
Nutrition Facts : Calories 343 g, Fat 14 g, Fiber 5 g, Protein 33 g
BUTTERMILK-HERB DRESSING
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
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.
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
- For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
- For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
- Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
- For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.
CHOPPED SALAD WITH BUTTERMILK DRESSING
Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Cauliflower
Time 20m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.5 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 231.2 mg, Sugar 4.9 g
CHOPPED SALAD WITH PORK AND BUTTERMILK DRESSING
Steps:
- In a large bowl, whisk together buttermilk, mayonnaise, white parts of scallions, and the garlic; season with salt and pepper.
- Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine with dressing, and serve immediately.
- Chopping Lettuce
- To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING
This salad is so good! I adapted this recipe (it originally included cooking some pork) to become just a salad that I could add any kind of meat to it, if I wanted. If you're in the mood for southwest flavors, give this a try!
Provided by crafty chef
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mayonnaise, scallion whites and garlic; Combine chile powder, salt and pepper and add to mixture.
- Add romaine, tomatoes, corn, cheese, and scallion greens to the bowl (if you are adding meat, you would add it here).
- Toss to combine and serve immediately.
- Tip: To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
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CHOPPED SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (3)Estimated Reading Time 4 minsServings 4
- Place a rack in the middle of oven and preheat to 350°. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1½ hours. Let cool.
- Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
- Do Ahead: Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top.
- Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.
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