Best 7 Green Salad With Buttermilk Dressing Recipes

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Indulge in a symphony of flavors with our Green Salad with Buttermilk Dressing - a culinary masterpiece that elevates the ordinary into the extraordinary. This vibrant salad features crisp lettuce, refreshing cucumbers, juicy tomatoes, and crunchy radishes, all harmoniously combined to create a textural delight. The pièce de résistance is the buttermilk dressing, a delightful blend of tangy buttermilk, creamy mayonnaise, and aromatic herbs, adding a luscious touch to every bite. This recipe collection takes you on a culinary journey, offering variations of the classic green salad with buttermilk dressing, each with its own unique twist. Discover the zesty Lemon-Buttermilk Dressing, where the bright citrus notes awaken your palate, or the creamy Avocado-Buttermilk Dressing, adding a luscious richness to the salad. For a touch of warmth, try the Spicy Buttermilk Dressing, where a hint of chili powder adds a subtle kick, or the savory Bacon-Buttermilk Dressing, where crispy bacon bits add a smoky crunch. Whether you prefer a classic or a contemporary twist, these recipes promise a tantalizing experience that will leave you craving for more.

Here are our top 7 tried and tested recipes!

GREEN SALAD WITH BUTTERMILK DRESSING



Green Salad with Buttermilk Dressing image

This peppery and tart salad gets a rich boost from buttermilk dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

1/4 cup reduced-fat sour cream
1/4 cup buttermilk
2 tablespoons cider vinegar
1 tablespoon honey
1 minced scallion
Coarse salt and ground pepper
2 to 3 bunches arugula (1 pound), stems trimmed
4 heads Belgian endive, sliced crosswise 1 inch thick (4 cups)
2 tart green apples, cored and thinly sliced

Steps:

  • In a small bowl, whisk together sour cream, buttermilk, vinegar, honey, and scallion. Season with salt and pepper. In a large bowl, combine arugula, endive, and apples. Toss with dressing; serve immediately.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 3 g, Protein 2 g

GREEN SALAD WITH BUTTERMILK DRESSING



Green salad with buttermilk dressing image

Crisp iceberg lettuce and peppery watercress make a fresh springtime salad

Provided by Emma Lewis

Categories     Dinner, Lunch, Side dish

Time 10m

Number Of Ingredients 5

1 garlic clove , crushed
100ml buttermilk
2 tbsp mayonnaise
100g bag watercress
1 iceberg lettuce , trimmed and cut into wedges

Steps:

  • First make the dressing. Mix together the garlic, buttermilk and mayonnaise. When ready to serve, arrange the watercress and iceberg on a plate. Drizzle over most of the dressing, serving any leftovers separately for guests to help themselves

Nutrition Facts : Calories 28 calories, Fat 2 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium

BASIC BUTTERMILK SALAD DRESSING



Basic Buttermilk Salad Dressing image

When serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. -Patricia Mele, Lower Burrell, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 32 servings (1 qt.)

Number Of Ingredients 8

2 cups mayonnaise
2 cups buttermilk
1 tablespoon onion powder
1 tablespoon dried parsley flakes
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 98 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

IRISH SPRING SALAD WITH BUTTERMILK CREAM DRESSING



Irish Spring Salad with Buttermilk Cream Dressing image

Many Irish salad dressings are called cream dressings because they include lots of cream. Here, we've added whole-grain mustard for extra tang.

Provided by Beth Renzetti

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 16

SALAD
2 large eggs
6 oz asparagus, trimmed
1 medium head butter lettuce, leaves separated (4 cups)
1 small bunch watercress, trimmed (1½ cups)
1 small cucumber, thinly sliced into half-moons
5 medium radishes, tops removed and cut into quarters
DRESSING
1 Tbsp finely chopped shallots
1 Tbsp whole-grain mustard
3 Tbsp red wine vinegar
1 tsp light brown sugar
2 Tbsp mayonnaise
2 Tbsp heavy cream
2 Tbsp buttermilk
salt and pepper

Steps:

  • 1. Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
  • 2. Bring water back to a boil, and add asparagus. Cook 2 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into ½-inch diagonal slices.
  • 3. To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
  • 4. To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.

MEDLEY OF GREENS WITH BUTTERMILK DRESSING



Medley of Greens with Buttermilk Dressing image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 16m

Yield 6 servings

Number Of Ingredients 14

6 cups loosely packed mixed greens: iceberg and romaine lettuces, mesclun, and radicchio (washed and dried in a salad spinner or with paper towels)
2 large tomatoes, cut into wedges
2 cucumbers, peeled and cut into thin slices
2 carrots, peeled and sliced thin
1 to 2 shallots, diced
4 ounces feta cheese, cubed
1 lime
1 tablespoon fresh parsley
1 tablespoon fresh chives
1 tablespoon fresh dill
1 clove garlic, peeled and quartered
3/4 cup buttermilk
1 teaspoon xanthan gum
Salt and pepper

Steps:

  • For the Salad:
  • In a large bowl, toss greens, tomatoes, cucumbers, carrots and shallots with enough dressing to coat. Sprinkle cubed feta cheese on top.
  • Microwave lime for about 30 seconds to release essential oils, and set aside to cool.
  • For the Dressing:
  • Turn on the blender and while it's running, add 1at a time through the feed tube, the parsley, chives, dill, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk and xanthan gum until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)

GREEN SALAD WITH DILL DRESSING



Green Salad with Dill Dressing image

With a big holiday meal, a light colorful salad is the perfect side dish, especially with this flavorful dressing. I like to make this pretty, tasty salad for the holidays or anytime. -Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons sour cream
2 tablespoons red wine vinegar
2 teaspoons dill weed
1 teaspoon Dijon mustard
1/4 cup canola oil
3 tablespoons olive oil
1/4 teaspoon salt, optional
SALAD:
4 cups torn romaine
2 cups torn Boston or Bibb lettuce
1 large green pepper, cut into strips
1 small cucumber, sliced
1 large tomato, chopped
1 carrot, shredded
4 green onions, sliced
3 radishes, sliced

Steps:

  • Whisk together first four ingredients; gradually whisk in oils and, if desired, salt until blended. Refrigerate at least 30 minutes., In a large bowl, toss together salad ingredients; refrigerate, covered, until serving. Serve with dressing, stirring to recombine if needed.

Nutrition Facts : Calories 139 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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 overdress the salad. A little bit of dressing goes a long way.
  • Let the salad rest for a few minutes before serving. This will allow the flavors to meld.
  • Serve the salad at room temperature. This is the best way to enjoy the flavors of the salad.

Conclusion:

Green salad with buttermilk dressing is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light lunch or a side dish for dinner, this salad is sure to please everyone at the table.

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