CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING
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
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 SPICY PORK AND BUTTERMILK DRESSING
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
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
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 PORK AND BUTTERMILK DRESSING
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
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
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 BUTTERMILK DRESSING
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
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
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