WEDGE SALAD WITH BUTTERMILK RANCH DRESSING (HOMEMADE)
One taste of this easy homemade buttermilk ranch dressing and you'll throw your bottles away! This salad is perfectly crisp with iceberg lettuce, bacon, chives and homemade buttermilk ranch dressing.
Provided by Michelle
Time 11m
Number Of Ingredients 13
Steps:
- In a small bowl, combine dressing ingredients. Stir well with a whisk.
- Plate each salad separately, placing iceberg lettuce quarter on plate, then topping with bacon, cheese, chives and dressing. Serve cold.
Nutrition Facts : ServingSize 4
WEDGE SALAD WITH BUTTERMILK RANCH DRESSING
Steps:
- For the dressing: Combine the mayonnaise, sour cream, parsley, and chives in a medium bowl and stir until smooth. Finely chop the garlic, then sprinkle with a pinch of salt. Smash the garlic with the flat side of a knife until it becomes a paste, then add it to the dressing. Stir in the buttermilk, 1/2 teaspoon salt, and a few grinds of black pepper. Refrigerate until ready to use.
- Place each lettuce wedge on a plate. Spoon some of the dressing on top, then sprinkle with the cheese and more chives. Serve the remaining dressing on the side.
HOMEMADE BUTTERMILK RANCH DRESSING
Traditional homemade buttermilk ranch dressing.
Provided by Laura Aigner
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Ranch Dressing Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 1.4 g, Cholesterol 5.8 mg, Fat 11.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 240 mg, Sugar 1 g
ICEBERG SALAD
Steps:
- Wash lettuce. Top lettuce with ham and crumbled feta cheese. Fry potatoes in hot oil until crispy. Drain on paper towels and place on salad. Top with dressing.
CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS
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
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.
APPLE ICEBERG SALAD
I created this recipe when my children were small and fussed about eating fruits and vegetables. The slightly sweet dressing makes it a hit. This iceberg salad was part of our Friday meal when I served fried fish and boiled potatoes. My grown children call this "Mom's Salad". -M.J. Zimmerman, Altoona, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.
Nutrition Facts : Calories 215 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 128mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
PIONEER WOMAN'S HOMEMADE RANCH DRESSING WITH ICEBERG WEDGES
Another recipe from the Pioneer Woman. Make sure you put enough dressing on each wedge so it gets onto each leaf.
Provided by linguinelisa
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle salt over garlic and mash together to make a paste, the finer the better. Combine the paste with all ingredients except lettuce. Taste and adjust the seasoning, if needed. Chill for several hours before serving. When ready to serve, thin with more buttermilk if needed.
- Wash and dry the lettuce. Cut into wedges.
- To serve: place wedges on a platter or salad plates and drizzle dressing over wedges, making sure you have enough for all the lettuce leaves.
Nutrition Facts : Calories 168.4, Fat 13.2, SaturatedFat 3.3, Cholesterol 16.2, Sodium 297.1, Carbohydrate 12.3, Fiber 1.8, Sugar 5.1, Protein 2.1
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
ICEBERG WEDGES WITH BUTTERMILK BLUE CHEESE DRESSING
These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Fold in blue cheese. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.
- Place each wedge of lettuce on an individual plate. Drizzle each wedge with dressing and garnish with tomatoes, if desired.
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