ARUGULA SALAD WITH LA TUR DRESSING
Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto.
Provided by Suzanne Lenzer
Categories dinner, lunch, quick, salads and dressings, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Place prosciutto on a foil-lined baking sheet and cook until crisp, turning once, about 15 minutes.
- Meanwhile, in a blender, combine La Tur, buttermilk, olive oil, vinegar and 2 tablespoons water and purée until very smooth. Add a bit more water if needed to reach a pourable consistency. Season to taste with salt.
- Mound the arugula on 4 salad plates. Divide figs and prosciutto evenly among plates and drizzle with dressing.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 573 milligrams, Sugar 16 grams, TransFat 0 grams
BEET-ARUGULA SALAD WITH BUTTERMILK-BLUE CHEESE DRESSING
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Arrange arugula on a serving platter. Top with sliced beets and mandarin oranges.
- In a small bowl, combine buttermilk and blue cheese. Mix until blended and season, to taste, with salt and black pepper. Pour mixture over salad and serve.
SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING
Layered is the new chopped! We stacked spring's best produce and finished it with a Parmesan-buttermilk dressing (which you can also use on any non-vertical salad). If peas are more your thing, swap them out for the asparagus. You could also add a layer of leftover potato salad, because... why not?
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
- Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool.
- Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
Nutrition Facts : Calories 399, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 202 milligrams, Sodium 426 milligrams, Carbohydrate 19 grams, Fiber 6 grams, Protein 20 grams, Sugar 8 grams
SALAD WITH BUTTERMILK-BASIL DRESSING
Here's a marvelous, peppery salad with buttermilk cornbread croutons and a tangy buttermilk-basil dressing that came to The New York Times from the chef Bart Vaughan of the Foothills Milling Company in Maryville, Tenn. Add bacon and it's enough for a meal.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Make corn bread: Heat oven to 350. Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
- In a bowl, whisk together melted butter, eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
- Whisk wet ingredients into dry, pour into prepared pan, and bake 25 to 30 minutes or until a tester inserted into the center comes out clean. Let cool in pan at least 30 minutes or up to 1 day.
- Heat oven to 400 degrees. Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
- Make dressing: In a blender, combine all ingredients and purée until smooth and emulsified. Refrigerate until ready to serve, up to 1 day.
- Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing. Taste and add more dressing if needed.
- Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 430 milligrams, Sugar 21 grams, TransFat 0 grams
BASIC BUTTERMILK SALAD DRESSING
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
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
ARUGULA SALAD WITH BUTTERMILK DRESSING
Top this arugula salad with our Buttermilk Onion Rings.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together 2 tablespoons each low-fat buttermilk and reduced-fat sour cream, and 1 tablespoon each cider vinegar and chopped chives. Season with coarse salt and ground pepper.
- Toss 3 bunches (13 ounces total) arugula, well rinsed and stems trimmed, with dressing. Season with salt and pepper, if desired.
- Divide evenly among 6 plates; top with Buttermilk Onion Rings, if desired.
Nutrition Facts : Calories 180 g, Fat 16 g, Protein 2 g
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Ingredients
To make an arugula salad with buttermilk dressing, you will need the following ingredients:- Fresh arugula
- Sliced tomatoes
- Chopped red onions
- Candied walnuts
- Feta cheese
- Buttermilk
- Mayonnaise
- Sour cream
- Lemon juice
- A pinch of salt and pepper
Instructions
To prepare the arugula salad with buttermilk dressing, follow these steps:Step 1: Wash and dry the arugula
Wash the arugula and dry it thoroughly. You can use a salad spinner or pat it with paper towels to remove any excess water.Step 2: Slice the tomatoes and chop the red onions
Cut the tomatoes into thin slices and chop the red onions into small pieces.Step 3: Prepare the candied walnuts
Heat up a pan and add the candied walnuts. Allow them to caramelize and become crispy. Let cool.Step 4: Crumble the feta cheese
Crumble the feta cheese into small pieces.Step 5: Prepare the buttermilk dressing
In a mixing bowl, whisk together the buttermilk, mayonnaise, sour cream, lemon juice, salt, and pepper until the dressing is smooth.Step 6: Assemble the salad
Place the arugula, sliced tomatoes, chopped red onions, candied walnuts, and feta cheese in a large mixing bowl. Toss them with the buttermilk dressing until everything is evenly coated.Variations
While this recipe for arugula salad with buttermilk dressing is delicious as it is, you can also create variations to suit your taste. Here are some suggestions:- Use a different type of cheese, such as blue cheese or goat cheese, instead of feta cheese
- Add grilled chicken or shrimp for a protein boost
- Replace walnuts with pecans or almonds
- Use a different type of lettuce, such as mixed greens or spinach instead of arugula
- Add other vegetables, such as cucumbers or bell peppers, for more variety
Conclusion
Arugula salad with buttermilk dressing is a healthy and delicious dish that is perfect for any occasion. With the peppery taste of the arugula, the sweetness of the candied walnuts, and the tangy flavor of the buttermilk dressing, this dish will have your taste buds dancing with joy. Whether you're looking for a light lunch or a side dish for your dinner, this recipe is sure to impress.Tip #1: Choose Fresh Ingredients
The first and most important tip in creating an excellent arugula salad with buttermilk dressing is to choose fresh and high-quality ingredients. Select the freshest Arugula and buttermilk from your local market, and make sure it's still fresh when you're ready to create your dish. When purchasing Arugula, it is advisable to look for refrigerated Arugula greens. Avoid greens that look wilted, with yellow or damaged leaves, or yellowish stems. The fresher the Arugula, the better the taste, and it will give your salad a crispy texture. When choosing your buttermilk, it is advisable to look for unsweetened, cultured buttermilk. The best buttermilk should have a tart taste and a creamy texture. If you can't find buttermilk in your local grocery store, you can easily make your own by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.Tip #2: Add the Right Mix-ins
One of the best things about arugula salad is its versatility. You can mix in different ingredients to suit your taste, including fresh fruits, nuts, cheeses, and vegetables. However, to create the perfect arugula salad with buttermilk dressing recipe, it is crucial to balance the flavors and texture of your salad with the right mix-ins. Some great mix-in options for arugula salad are almonds, walnuts, goat cheese, feta cheese, apples, pears, grapes, cherry tomatoes, and avocado. The key to adding the right mix-ins is to ensure that they complement the flavor of the arugula and dressing. For example, Goat cheese and feta cheese provide a tangy taste to balance the bitterness of the Arugula, while Almonds or walnuts add crunch and a nutty flavor.Tip #3: Make Your Buttermilk Dressing from Scratch
While it may be tempting to use store-bought dressings, making your buttermilk dressing from scratch is easy and adds more flavor to your arugula salad. By creating your buttermilk dressing, you can personalize its flavor and make it as tangy or creamy as you like. To make a basic buttermilk dressing from scratch, you will need:- One cup of buttermilk
- One tablespoon of Dijon mustard
- A quarter cup of olive oil
- One tablespoon of honey
- A pinch of salt and black pepper