Best 7 Medley Of Greens With Buttermilk Dressing Recipes
Indulge in a symphony of flavors with our delectable Medley of Greens with Buttermilk Dressing. This vibrant salad showcases a harmonious blend of textures and tastes, featuring an array of fresh and tender greens, crisp vegetables, and a tangy buttermilk dressing that brings it all together. From the peppery arugula to the mild spinach, each leaf contributes its unique character, while crisp cucumbers, juicy tomatoes, and earthy radishes add a refreshing crunch. The buttermilk dressing, with its creamy texture and subtle acidity, ties all the elements together, creating a perfect balance of flavors. Discover the culinary journey that awaits you with our Medley of Greens with Buttermilk Dressing.
**Buttermilk Dressing:**
This creamy and tangy dressing is the heart of the salad, providing a delightful contrast to the bitterness of the greens. Made with buttermilk, mayonnaise, Dijon mustard, fresh herbs, and a touch of honey, it offers a harmonious blend of flavors that complements the salad beautifully.
**Chopped Hard-Boiled Eggs:**
The addition of chopped hard-boiled eggs adds a protein boost and a touch of richness to the salad. The eggs provide a satisfying chewiness and help create a more substantial meal.
**Bacon:**
Crispy and savory bacon bits add a smoky and salty flavor dimension to the salad. They provide a delightful crunch and contrast the soft textures of the greens and dressing.
**Toasted Pecans:**
Toasting the pecans enhances their nutty flavor and adds a touch of warmth to the salad. The pecans add a subtle sweetness and a satisfying crunch, balancing the bitterness of the greens and the tanginess of the dressing.
GREENS WITH BUTTERMILK DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 5 tablespoons buttermilk, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a large bowl. Add 6 cups baby greens, 2 cups watercress, 1 cup halved grape tomatoes and 2 tablespoons chopped scallions. Season with salt and pepper. Toss to coat.
GREEN SALAD WITH BUTTERMILK DRESSING
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
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
HONEY-MUSTARD STEAMED GREEN MEDLEY
Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
- Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.
Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein
BUTTERMILK GREEN GODDESS DRESSING
A classic of the West Coast, this dressing was created in the 1920s by San Francisco's Palace Hotel in honor of a play by the same name. With buttermilk standing in for sour cream, my "Southern" version is light, tangy, and chock-full of green herbs. It's the quintessential spring and summer dressing, and because it's all about using the freshest herbs-whether dill, chervil, sorrel, or cilantro-I almost never make it the same way twice.
Yield makes about 1 cup
Number Of Ingredients 9
Steps:
- Place the buttermilk, mayonnaise, cucumber, chives, tarragon, mustard, lime juice, and basil in a blender and puree until smooth. Season with salt and pepper to taste. Refrigerate in an airtight container until ready to use, or for up to 1 week.
- Think of this dressing as a backdrop for whatever herbs and light greens are in season. Herbs like dill, oregano, marjoram, thyme, and parsley add personality and flavor while spinach adds a pop of green; peppery arugula and watercress add delicate heat; and lemony sorrel is refreshingly tart. To make an even lighter version, substitute plain low-fat yogurt for the mayonnaise.
BUTTERMILK GREEN GODDESS DRESSING
Provided by Bon Appétit Test Kitchen
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
GARDEN MEDLEY SALAD
A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
- In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
GREEN SALAD WITH BUTTERMILK DRESSING
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
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
Tips:
- Select Fresh Greens: Choose tender and vibrant greens for the best flavor and texture. Look for varieties like baby spinach, kale, arugula, or mixed salad greens.
- Wash and Dry Thoroughly: Ensure your greens are thoroughly washed and dried before assembling the salad. This prevents excess water from diluting the dressing.
- Use a Variety of Greens: Experiment with different types of greens to add flavor and texture to your salad. Consider using a combination of mild and peppery greens for a balanced taste.
- Make the Dressing in Advance: Prepare the buttermilk dressing ahead of time to allow the flavors to meld. This will enhance the overall taste of your salad.
- Add Optional Ingredients: Feel free to customize your salad with additional ingredients that complement the flavors. Consider adding nuts, seeds, crumbled cheese, or sliced hard-boiled eggs.
Conclusion:
This medley of greens with buttermilk dressing is a delightful and nutritious salad that offers a vibrant combination of flavors and textures. The creamy buttermilk dressing adds a tangy and refreshing touch, while the variety of greens provides a range of flavors and nutrients. Whether served as a light lunch or a side dish, this salad is sure to please your taste buds. Experiment with different types of greens and add-ins to create your own unique variation of this delicious salad. Enjoy the goodness of fresh greens and the zesty buttermilk dressing in every bite!
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