Best Peaches And Greens With Buttermilk Dressing Recipes

Buttermilk Green Goddess Dressing image

Provided by Stephanie Wise

Categories Condiment

Time 10m

Yield 32

Number Of Ingredients 9

3/4 cup mayonnaise
1/2 cup buttermilk
1/2 cup finely chopped fresh Italian (flat-leaf) parsley
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tarragon leaves
2 tablespoons lemon juice
2 teaspoons anchovy paste
1 teaspoon finely chopped garlic
Salt and pepper to taste

Steps:

In 3-cup or larger jar with tight-fitting lid, place all ingredients. Seal jar; shake vigorously until ingredients are well combined.
Pour dressing over your favorite salad. Store in refrigerator up to 1 week.

Nutrition Facts : ServingSize 1 Serving

Greens with Buttermilk Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Whisk 5 tablespoons buttermilk, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a large bowl. Add 6 cups baby greens, 2 cups watercress, 1 cup halved grape tomatoes and 2 tablespoons chopped scallions. Season with salt and pepper. Toss to coat.

Medley of Greens with Buttermilk Dressing image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 16m

Yield 6 servings

Number Of Ingredients 14

6 cups loosely packed mixed greens: iceberg and romaine lettuces, mesclun, and radicchio (washed and dried in a salad spinner or with paper towels)
2 large tomatoes, cut into wedges
2 cucumbers, peeled and cut into thin slices
2 carrots, peeled and sliced thin
1 to 2 shallots, diced
4 ounces feta cheese, cubed
1 lime
1 tablespoon fresh parsley
1 tablespoon fresh chives
1 tablespoon fresh dill
1 clove garlic, peeled and quartered
3/4 cup buttermilk
1 teaspoon xanthan gum
Salt and pepper

Steps:

For the Salad:
In a large bowl, toss greens, tomatoes, cucumbers, carrots and shallots with enough dressing to coat. Sprinkle cubed feta cheese on top.
Microwave lime for about 30 seconds to release essential oils, and set aside to cool.
For the Dressing:
Turn on the blender and while it's running, add 1at a time through the feed tube, the parsley, chives, dill, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk and xanthan gum until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)