Best Buttermilk Basil Salad Dressing Recipes

SALAD WITH BUTTERMILK-BASIL DRESSING

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.

BUTTERMILK BASIL SALAD DRESSING

Steps:

• In a bowl, combine buttermilk and sour cream. Stir in cheese, basil, onion salt and garlic. Cover and refrigerate for at least 1 hour. Serve over salad greens.

BASIL BUTTERMILK SALAD DRESSING

Steps:

• Mince garlic and mash to a paste with the salt (I used a mortar and pestle).
• Whisk together buttermilk, mayo, basil and garlic paste in a small bowl; chill, covered, 1 hour to allow flavors to develop.

CHERRY TOMATO SALAD WITH BUTTERMILK BASIL DRESSING

Steps:

• Add the cherry tomatoes to a large serving bowl. Season with salt and pepper, to taste, and toss.
• In another bowl, whisk together the buttermilk, sour cream, basil, shallots, and garlic. Season with pepper, to taste. Drizzle dressing over tomatoes and toss. Serve immediately.

TOMATO AND AVOCADO SALAD WITH BASIL BUTTERMILK DRESSING

Steps:

• Make dressing. Blend basil, buttermilk, green onions, salt, mayo/yogurt and pepper in a blender until smooth. Transfer to a bowl and let stand 30 minutes to thicken. Season to taste with salt and pepper.
• Wash cherry tomatoes and slice in half. If using large tomatoes, cut in wedges.
• Peel avocado and cut into chunks. Sprinkle with lemon juice to prevent browning.
• Arrange tomatoes and avocados on platter and drizzle with dressing or simply toss tomatoes and avocado with dressing (you probably won't need all of the dressing).
• Sprinkle with pine nuts and garnish with a few basil sprigs (if desired).
• Serve with extra dressing on the side.

LOW FAT BUTTERMILK BASIL SALAD DRESSING

Steps:

• In a bowl, combine the buttermilk and sour cream until smooth.
• Stir in the Parmesan cheese, basil, onion salt, and garlic.
• Cover and refrigerate for at least an hour.

CORN SALAD WITH BASIL-BUTTERMILK DRESSING

Steps:

• 1. Saute bacon until crisp. Drain. 2. In a food processor, pulse basil, sugar and salt until minced. Add mayonnaise, buttermilk, vinegar and Tabasco. Process until smooth and season. Set aside. 3. Blanch corn kernels in boiling water about 2 minutes. Drain. 4. Toss corn, bell pepper, cucumber, onion and bacon together in a large bowl. Add dressing to taste and toss to coat.