Best Mini Chopped Salad With Buttermilk Dressing Recipes

CHOPPED SALAD WITH BUTTERMILK DRESSING

Chopped Salad with Buttermilk Dressing image

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

Ingredients

2 tablespoons buttermilk
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon minced celery
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill
½ teaspoon Dijon mustard
¼ teaspoon onion powder
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
2 hearts romaine lettuce hearts, chopped into 1-inch pieces
1 large cucumber, chopped
1 red bell pepper, diced
1 cup chopped cauliflower florets
1 carrot, chopped
1 celery stalk with leaves, diced
3 each green onions, sliced
¼ cup sunflower seeds
1 ½ tablespoons chopped fresh parsley
1 pinch salt and ground black pepper to taste

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

CHOPPED ICEBERG SALAD WITH BUTTERMILK DRESSING AND CRISPY CHICKPEAS

Chopped Iceberg Salad with Buttermilk Dressing and Crispy Chickpeas image

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

Ingredients

1/2 cup red wine vinegar
2 tablespoons sugar
Kosher salt
1 medium red onion, thinly sliced
1 cup (8 ounces) sour cream
1 cup buttermilk, plus more if needed
1/4 cup mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 large clove garlic, grated
Kosher salt and freshly ground black pepper
1 cup canola oil
1 cup cooked chickpeas, drained, dried with a kitchen towel
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
2 small heads iceberg lettuce, outer layer and core removed, roughly chopped
Kosher salt and freshly ground black pepper
4 scallions, very thinly sliced on a bias

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.

CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING

Chopped Salad With Spicy Buttermilk Dressing image

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

Ingredients

1/2 teaspoon dried chipotle powder
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly slice, separated
1 garlic clove, crushed
1 head romaine lettuce, trimmed and chopped (about 1 1/4 lbs)
1 pint cherry tomatoes, quartered
1 (10 ounce) package frozen corn kernels, thawed and patted dry
2 ounces monterey jack pepper cheese, cubed

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.