HAND SALAD WITH BUTTERMILK, GRAPEFRUIT, AND MIXED SEEDS
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Provided by Andy Baraghani
Categories Bon Appétit Salad Lettuce Seed Grapefruit Buttermilk Dinner Lunch Appetizer Wheat/Gluten-Free Vegetarian Graduation Anniversary
Number Of Ingredients 16
Steps:
- Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. Using the side of a chef's knife, lightly crush spices on a cutting board. Transfer to a small bowl and mix in garlic, lemon zest, and cream. Cover and chill 1 hour.
- Strain infused cream through a fine-mesh sieve into a medium bowl; add buttermilk and whisk until soft peaks form. Season with salt, then mix in grated chile.
- Whisk grapefruit juice, lemon juice, vinegar, and ginger in a large bowl and season with salt. Add lettuce wedges to bowl, season with salt, and toss to coat. Arrange lettuce wedges on a platter.
- Using a small spoon, swipe some infused cream over lettuce wedges. Sprinkle with half of assorted seeds, then drizzle with oil and top with Aleppo-style pepper and grapefruit zest.
- Sprinkle remaining assorted seeds over remaining infused cream and serve alongside lettuce wedges for dipping.
RED GRAPEFRUIT AND FENNEL SALAD
Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.
- Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
- Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.
- Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.
- Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.
Nutrition Facts : Calories 86 g, Fat 3 g, Fiber 3 g, Protein 2 g
GRAPEFRUIT SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut the ends off the grapefruit and oranges and stand upright. Cut away the remaining skin and membrane, exposing the fruit. Cut between the membranes to release the sections. Combine the fruit sections in a bowl and gently toss with the brown sugar and coconut. Arrange on individual plates and sprinkle with macadamia nuts.
CARAMELIZED GRAPEFRUIT SALAD
Grapefruit segments are treated to a slight caramelization in a hot skillet just before topping this colorful salad. It's finished with a light honey mustard dressing, bacon and avocado. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet over medium heat, cook and stir pecans and 2 tablespoons sugar for 2-4 minutes or until sugar is melted. Spread on foil to cool., Coat grapefruit segments with remaining sugar. Coat the same skillet with cooking spray; cook grapefruit over medium heat for 2-3 minutes on each side or until browned., In a large bowl, combine the salad greens, cucumber, onions, avocado and bacon. Drizzle with salad dressing and toss to coat. , Divide salad among four serving plates. Top with grapefruit and pecans; sprinkle with pepper.
Nutrition Facts : Calories 249 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 5g fiber), Protein 4g protein.
BUTTERMILK SALAD DRESSING MIX
Make and share this Buttermilk Salad Dressing Mix recipe from Food.com.
Provided by Tonkcats
Categories Salad Dressings
Yield 1 batch
Number Of Ingredients 7
Steps:
- For Salad Dressing: Mix with buttermilk and mayonnaise. For Dip: Combine the mix with sour cream and mayonnaise.
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
BUTTERMILK FRUIT SALAD
This is my Grandma's recipe. It tastes so yummy and you can take away or add any fruits that you care to. Really good...great to have for family potlucks, etc.
Provided by beccalynn
Categories < 30 Mins
Time 30m
Yield 10 side dish servings
Number Of Ingredients 7
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!
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HAND SALAD WITH BUTTERMILK, GRAPEFRUIT, AND MIXED SEEDS
From bonappetit.com
5/5 (2)Author Andy BaraghaniServings 4Estimated Reading Time 2 mins
- Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. Using the side of a chef’s knife, lightly crush spices on a cutting board. Transfer to a small bowl and mix in garlic, lemon zest, and cream. Cover and chill 1 hour.
- Strain infused cream through a fine-mesh sieve into a medium bowl; add buttermilk and whisk until soft peaks form. Season with salt, then mix in grated chile.
- Whisk grapefruit juice, lemon juice, vinegar, and ginger in a large bowl and season with salt. Add lettuce wedges to bowl, season with salt, and toss to coat. Arrange lettuce wedges on a platter.
- Using a small spoon, swipe some infused cream over lettuce wedges. Sprinkle with half of assorted seeds, then drizzle with oil and top with Aleppo-style pepper and grapefruit zest.
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