Best Spring Layered Salad With Asparagus And Buttermilk Dressing Recipes

Asparagus and Chicken Salad with Buttermilk Dressing image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup fresh parsley
1/4 cup fresh tarragon
Juice of 1 lemon
2 teaspoons dijon mustard
1/4 cup buttermilk
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Kosher salt
1/4 cup sliced almonds
2 bunches thick asparagus, bottom half peeled and ends trimmed, cut into 2-inch pieces
2 heads Bibb lettuce, roughly chopped
1 large bunch watercress, tough stems trimmed
6 radishes, thinly sliced
8 ounces skinless, boneless smoked chicken, diced
4 ounces goat cheese, crumbled
1/2 cup fresh parsley
Freshly ground pepper

Steps:

Make the dressing: Pulse the parsley, tarragon, lemon juice and mustard in a mini food processor to make a coarse paste. Add the buttermilk, mayonnaise and olive oil; pulse until smooth. Season with salt and pepper. Refrigerate until ready to use.
Make the salad: Prepare a large bowl of salted ice water. Toast the almonds in a small dry skillet over low heat, about 4 minutes; transfer to a plate and let cool. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 4 to 5 minutes. Drain and transfer to the ice water; let cool. Drain again and pat dry; transfer to a large bowl.
Add the lettuce, watercress, radishes, chicken, goat cheese, parsley and half of the toasted almonds to the bowl. Drizzle with about half of the dressing and season with salt and pepper; toss. Sprinkle with the remaining toasted almonds and serve with the remaining dressing.

Spring Asparagus Salad image

Provided by Seattle Dad

Time 25m

Yield 6

Number Of Ingredients 9

1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds

Steps:

Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g

Spring Salad With Buttermilk Cream Dressing image

Provided by januarybride

Categories Greens

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

2 large eggs
6 ounces asparagus, trimmed
1 medium head butter lettuce, leaves separated (4 cups)
1 small bunch watercress, trimmed (1 1/2 cups)
1/2 small cucumber, thinly sliced into half-moons (1/2 cup)
5 radishes, tops removed and cut into quarters
1 1/2 teaspoons finely chopped shallots
1 1/4 teaspoons whole grain mustard
1 teaspoon red wine vinegar
1/2 teaspoon light brown sugar
1 tablespoon low-fat mayonnaise
1 tablespoon low-fat buttermilk

Steps:

Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool.
Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices.
To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth.
To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving.