Best 3 Spring Layered Salad With Asparagus And Buttermilk Dressing Recipes
Indulge in a symphony of flavors with our Spring Layered Salad featuring asparagus and buttermilk dressing. This vibrant salad showcases the best of spring produce, with tender asparagus, crisp radishes, sweet peas, and earthy arugula. Topped with a tangy and creamy buttermilk dressing, this salad is a delightful balance of textures and flavors.
In addition to the main salad recipe, we also offer variations to suit your preferences. Craving a heartier option? Add grilled chicken or shrimp for a protein-packed meal. Looking for a vegan alternative? Substitute the buttermilk dressing with a zesty lemon vinaigrette. And for a fun twist, try our recipe for buttermilk biscuits to serve alongside the salad.
Whether you're hosting a springtime gathering or simply seeking a refreshing and nutritious meal, our Spring Layered Salad with Asparagus and Buttermilk Dressing is the perfect choice. With its vibrant colors, delightful flavors, and customizable options, this salad is sure to be a hit.
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPRING ASPARAGUS SALAD
This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!
Provided by Seattle Dad
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
- Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
- Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g
SPRING SALAD WITH BUTTERMILK CREAM DRESSING
Per Vegetarian Times, "Many Irish salad dressings are called cream dressings because they include lots of cream. Here, we've lightened the sauce and added whole-grain mustard and buttermilk for extra tang."
Provided by januarybride
Categories Greens
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
- 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.
- 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.
Tips:
- Prepare Vegetables in Advance: Save time by prepping the asparagus, radishes, and snap peas up to 2 days ahead and storing them in airtight containers in the refrigerator.
- Use Fresh Herbs: Fresh dill and chives add a delightful flavor to the buttermilk dressing. If you don't have them on hand, you can use 1/4 teaspoon of dried dill and 1/4 teaspoon of dried chives.
- Don't Overcook the Asparagus: Asparagus should be cooked just until tender-crisp. Overcooked asparagus becomes mushy and loses its flavor.
- Make the Dressing Ahead of Time: The buttermilk dressing can be made up to 3 days in advance and stored in the refrigerator. Just be sure to whisk it well before using.
- Layer the Salad Just Before Serving: This salad is best when served fresh. Layer the ingredients just before serving to prevent the dressing from wilting the vegetables.
Conclusion:
This spring layered salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of asparagus, radishes, snap peas, hard-boiled eggs, and crumbled bacon is delicious, and the buttermilk dressing adds a tangy creaminess. This salad is also very easy to make, and it can be prepared in advance, making it a great option for busy weeknights. Whether you're looking for a healthy and delicious salad to enjoy this spring or a dish to impress your friends and family, this spring layered salad is sure to be a hit.
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