Best 5 Mini Chopped Salad With Buttermilk Dressing Recipes

Indulge in a symphony of flavors with our Mini Chopped Salad with Buttermilk Dressing, a delightful medley of textures and tastes that will tantalize your palate. This recipe combines the crunch of fresh vegetables, the creaminess of buttermilk dressing, and the savory touch of bacon to create a salad that is both refreshing and satisfying. Alongside this main recipe, we also offer variations that cater to different dietary preferences and tastes. For those seeking a vegan option, our Vegan Mini Chopped Salad with Tahini Dressing provides a flavorful alternative with a tangy tahini dressing. If you prefer a gluten-free option, our Gluten-Free Mini Chopped Salad with Lemon-Herb Dressing delivers a burst of freshness with a zesty lemon-herb dressing. Craving a low-carb option? Our Low-Carb Mini Chopped Salad with Avocado Dressing offers a satisfying blend of flavors with a creamy avocado dressing. Discover your perfect match among these delectable recipes and elevate your salad game to new heights.

Here are our top 5 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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 ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS

Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas image

The classic iceberg salad is always a welcome piece of Americana. You can even put the iceberg in the freezer for 30 minutes before serving to make it extra cold. So juicy. Hydrating. American. I love it. The combination here of tangy buttermilk dressing, juicy lettuce, pickled onions and crispy chickpeas is not your average chopped iceberg salad. Great textures and tastes!

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/2 cup red wine vinegar
2 tablespoons sugar
Kosher salt
1 medium red onion, thinly sliced
1 cup (8 ounces) sour cream
1 cup buttermilk, plus more if needed
1/4 cup mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 large clove garlic, grated
Kosher salt and freshly ground black pepper
1 cup canola oil
1 cup cooked chickpeas, drained, dried with a kitchen towel
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
2 small heads iceberg lettuce, outer layer and core removed, roughly chopped
Kosher salt and freshly ground black pepper
4 scallions, very thinly sliced on a bias

Steps:

For the onions: To pickle the onions, bring the vinegar, sugar, a pinch of salt and 1 cup water to a boil in a medium saucepan over medium heat. Put the onions in a small heatproof bowl and pour the pickling liquid over them. Let the onions cool to room temperature on the counter. Transfer to a resealable container and store in the refrigerator until ready to use.
For the buttermilk dressing: In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste. Set aside. If too thick, add a splash of more buttermilk or water to adjust.
For the chickpeas: Pour the oil into a small, heavy-bottomed pot and heat over medium heat until it registers 350 degrees F on a deep-fry thermometer. Fit a baking sheet with a wire rack.
Season the chickpeas with the paprika and salt and pepper to taste. Using a slotted spoon, drop half of the chickpeas into the hot oil and fry until browned and crispy, 3 to 5 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. Repeat with the remaining chickpeas.
For the salad: Spread the iceberg lettuce on a baking sheet and season liberally with salt and pepper. Drizzle with the dressing and follow with a layer of the scallions. Top with the pickled onions (drained of their liquid) and the crispy chickpeas. Season to taste.

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

Ingredients

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

CHOPPED SALAD

Chopped Salad image

A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 lemon
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
1 cup cherry tomatoes, halved
3/4 cup (about 6 ounces) chopped cooked bacon
3/4 cup thinly sliced cucumber
1/2 cup crumbled blue cheese or feta
1/4 cup thinly sliced scallions
1 ripe avocado, pitted, peeled and sliced
2 hard-cooked (or jammy) eggs, quartered

Steps:

Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.

Tips:

Use a variety of greens: Combine different types of greens to add color, texture, and flavor to your salad. Arugula, spinach, romaine, and kale are all great choices.
Chop the vegetables finely: This will help them distribute evenly throughout the salad and make it easier to eat.
Use fresh herbs: Fresh herbs like parsley, dill, and cilantro add a burst of flavor to the salad. Chop them finely before adding them to the salad.
Don't overcrowd the salad: Avoid adding too many ingredients to the salad, as this will make it difficult to mix and eat. Stick to a few key ingredients that complement each other.
Use a light dressing: A light dressing will help to coat the salad without overpowering the flavors of the vegetables. Buttermilk dressing is a great option, as it is creamy and tangy without being too heavy.

Conclusion:

This mini chopped salad with buttermilk dressing is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The combination of fresh greens, crisp vegetables, and creamy dressing makes this salad a winner.

Here are some additional tips for making the most of this salad:

Make the dressing ahead of time: The dressing can be made up to 2 days in advance and stored in the refrigerator. This will save you time when you are ready to assemble the salad.
Use seasonal vegetables: When possible, use seasonal vegetables in your salad. This will help to ensure that the vegetables are fresh and flavorful.
Serve the salad immediately: This salad is best served immediately after it is made. The dressing will start to wilt the greens if it sits for too long.