Best 6 Chopped Salad With Spicy Pork And Buttermilk Dressing Recipes

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**Discover a tantalizing symphony of flavors with our Chopped Salad with Spicy Pork and Buttermilk Dressing**. This delectable dish is a harmonious blend of textures and tastes, featuring tender and succulent spicy pork, crisp and refreshing chopped salad, and a tangy, creamy buttermilk dressing that ties all the elements together. Prepare for a culinary journey that will awaken your taste buds and leave you craving more. Indulge in the perfect balance of bold and subtle flavors in this delightful salad, accompanied by three additional recipes that offer exciting variations and complementary dishes to complete your meal. Embark on a flavor adventure with our Chopped Salad with Spicy Pork and Buttermilk Dressing, and experience a burst of culinary delight with every bite.

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

CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING



Chopped Salad With Spicy Buttermilk Dressing image

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

1/2 teaspoon dried chipotle powder
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly slice, separated
1 garlic clove, crushed
1 head romaine lettuce, trimmed and chopped (about 1 1/4 lbs)
1 pint cherry tomatoes, quartered
1 (10 ounce) package frozen corn kernels, thawed and patted dry
2 ounces monterey jack pepper cheese, cubed

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.

CHOPPED SALAD WITH PORK AND BUTTERMILK DRESSING



Chopped Salad with Pork and Buttermilk Dressing image

Categories     Salad     Sauce     Pork     Buttermilk

Yield serves 4

Number Of Ingredients 10

1/2 cup buttermilk
3 tablespoons mayonnaise
2 scallions, trimmed, white parts minced and green parts thinly sliced, separated
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1 head romaine lettuce (1 1/2 pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed
2 ounces pepper Jack cheese, cubed
3/4 pound roasted pork loin (see page 217), room temperature, cut into 1-inch pieces

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.

MINI CHOPPED SALAD WITH BUTTERMILK DRESSING



Mini Chopped Salad with Buttermilk Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon white vinegar
Few shakes hot sauce
1 clove garlic, pressed
Salt and freshly ground black pepper
2 carrots, peeled and finely diced
1 head iceberg lettuce, diced
1/2 cucumber, finely diced
1/2 cup halved cherry tomatoes

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



Chopped Salad with Spicy Pork and Buttermilk Dressing image

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

1/2 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly sliced, separated
1 garlic clove, crushed through a press
1 head romaine lettuce (1 1/4 pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed and patted dry
2 ounces pepper Jack cheese, cubed

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

CHOPPED SALAD



Chopped Salad image

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 BUTTERMILK DRESSING



Chopped Salad with Buttermilk Dressing image

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

2 tablespoons buttermilk
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon minced celery
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill
½ teaspoon Dijon mustard
¼ teaspoon onion powder
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
2 hearts romaine lettuce hearts, chopped into 1-inch pieces
1 large cucumber, chopped
1 red bell pepper, diced
1 cup chopped cauliflower florets
1 carrot, chopped
1 celery stalk with leaves, diced
3 each green onions, sliced
¼ cup sunflower seeds
1 ½ tablespoons chopped fresh parsley
1 pinch salt and ground black pepper to taste

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

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
  • Don't be afraid to experiment with different ingredients: There are no hard and fast rules when it comes to chopped salads, so feel free to add or omit ingredients to suit your taste.
  • Chop your vegetables evenly: This will help them cook evenly and make your salad more visually appealing.
  • Don't overcook your pork: Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooked pork will be tough and dry.
  • Make the buttermilk dressing ahead of time: This will give the flavors time to meld together.
  • Serve your salad immediately: Chopped salads are best when served fresh.

Conclusion:

Chopped salads are a delicious and easy way to get your daily dose of fruits and vegetables. They're also a great way to use up leftover meat or fish. With so many different variations, there's sure to be a chopped salad that everyone will enjoy. So next time you're looking for a quick and healthy meal, give one of these recipes a try.

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