Best 5 Buttermilk Dressing Rachel Ray Recipes

Buttermilk dressing is a versatile and flavorful condiment that can be used to enhance the taste of a variety of dishes. With its creamy texture and tangy flavor, buttermilk dressing adds a touch of richness and acidity that can elevate everything from salads to grilled meats. Buttermilk dressing is also incredibly easy to make, requiring just a handful of simple ingredients and a few minutes of your time. In this article, we'll provide you with two delicious recipes for buttermilk dressing, one classic and one with a twist. Whether you're looking for a simple dressing to brighten up your salad or a more complex flavor to complement your grilled dishes, you're sure to find a recipe here that you'll love. So gather your ingredients and get ready to make some buttermilk dressing!

Check out the recipes below so you can choose the best recipe for yourself!

BUFFALO CHICKEN AND BLUE RANCH STATEMENT SALAD

Buffalo Chicken and Blue Ranch Statement Salad image

Why limit your salads to small bowls and sidelines? This huge salad is perfect for a dinner party or big game night. Layers of lettuce and vegetables are topped with chips. Homemade blue cheese ranch dressing and spicy buffalo chicken make this more than a standard salad.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 cup sour cream
1/4 cup buttermilk
1 lemon
A handful each: cilantro or parsley, chives and dill
1 clove garlic
Salt and pepper
A chunk of smoked blue cheese or 1 cup of blue cheese crumbles
1 rotisserie chicken
4 tablespoons butter
6 cloves garlic
1/2 cup hot sauce, Frank's RedHot preferred brand
2 tablespoons Worcestershire sauce, Lea and Perrins brand preferred
1/2 cup chicken stock or broth
1 small head iceberg lettuce
2 gem romaine or 1 heart of romaine lettuce
1 bag spicy/fiery nacho cheese corn chips, Doritos brand preferred
3 large radishes
1 large carrot or 2 medium carrots
3 to 4 small ribs of celery from the heart with leafy tops
1 large bunch scallions
Pickled jalapeno peppers

Steps:

Preheat oven to 400 degrees F.
Gather your ingredients.
For the blue ranch: In a bowl, whisk up sour cream, buttermilk and juice of 1 lemon. Finely chop the herbs, peel and grate in garlic and add to dressing. Add salt and pepper. Taste dressing. Crumble the smoked blue cheese if using or just add the store-bought crumbles; stir in.
For the buffalo chicken: Remove skin from chicken, remove the chicken from bones and pull, shred or chop into bite-size pieces. Heat a skillet over medium to medium-high heat and melt butter. When it foams, grate or chop the garlic and swirl in the butter for a minute. Add hot sauce, Worcestershire sauce, chicken and stock and simmer until most of the liquids are absorbed. Remove from heat.
For the salad: Core and chop iceberg lettuce and spread across a large cutting board. Chop romaine lettuce and scatter to combine with the iceberg lettuce. Arrange the chips on a tray and warm in oven 2 to 3 minutes. Thinly slice or cut radishes into matchsticks using a box grater or mandoline, and do the same with carrots. Thinly slice celery on bias and add all the vegetables to the salad.
Top the salad with dressing, top the dressed greens with warm chips then with buffalo chicken and then top that with the scallions and pickled jalapenos.

ICEBERG SALAD WITH BUTTERMILK RANCH DRESSING

Iceberg Salad with Buttermilk Ranch Dressing image

Provided by Claire Robinson

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 scallions, trimmed
1 garlic clove
1/2 cup mayonnaise
1/3 cup buttermilk
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, washed, shaken dry, and cored

Steps:

Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads.
Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator.

BUTTERMILK DRESSING- RACHEL RAY

Buttermilk Dressing- Rachel Ray image

I saw this recipe on the Rachel Ray show and made with iceberg wedges for our last dinner party. My guest said it was the best "ranch" dressing she had ever had, and couldn't believe I made it myself.....too easy!!!

Provided by Honey Bee T

Categories Salad Dressings

Time 3m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 scallion
1 garlic clove
1/3 cup buttermilk
1/2 cup mayonnaise

Steps:

Blend scallion and garlic in food processor. Add buttermilk and mayo. Process, add salt and pepper to taste, and process again.

Nutrition Facts : Calories 83.4, Fat 6.7, SaturatedFat 1, Cholesterol 5.6, Sodium 154, Carbohydrate 5.7, Fiber 0.1, Sugar 2, Protein 0.7

SOUTHERN BUTTERMILK SALAD DRESSING

Southern Buttermilk Salad Dressing image

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.

Provided by Mark Bittman And Sam Sifton

Categories easy, quick, salads and dressings

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 scallions, white and green parts minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 garlic clove, grated
1 cup buttermilk
Kosher salt and black pepper to taste

Steps:

Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams

BUTTERMILK RANCH DRESSING WITH GREEK YOGURT

Buttermilk Ranch Dressing with Greek Yogurt image

A nice light ranch dressing good for wraps and salads that substitutes mayonnaise with Greek yogurt.

Provided by The Jazz Chef

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes

Time 35m

Yield 16

Number Of Ingredients 9

Ingredients

1 cup plain nonfat Greek yogurt
¼ cup low-fat buttermilk
¼ cup light sour cream
½ teaspoon dried parsley
½ teaspoon dried dill weed
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Whisk Greek yogurt, buttermilk, sour cream, parsley, dill, onion powder, garlic powder, salt, and pepper together in a bowl. Refrigerate, covered, so flavors blend, about 30 minutes.

Nutrition Facts : Calories 14.7 calories, Carbohydrate 1 g, Cholesterol 1.6 mg, Fat 0.5 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 47.3 mg, Sugar 0.8 g

Tips:

Use fresh buttermilk for the best flavor. Buttermilk that has been sitting in the refrigerator for a while may have lost some of its tanginess.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
For a thicker dressing, add more mayonnaise or sour cream. For a thinner dressing, add more milk or water.
Season the dressing to taste with salt, pepper, and other herbs and spices. Some popular additions include chives, dill, garlic, and onion.
Buttermilk dressing is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Buttermilk dressing is a versatile and flavorful dressing that can be used on a variety of salads, vegetables, and other dishes. It's easy to make and can be customized to your own taste preferences. So next time you're looking for a delicious and healthy dressing, give buttermilk dressing a try!