Best Stetson Salad With Pesto Buttermilk Dressing Recipes
COWBOY CIAO STETSON CHOPPED SALAD RECIPE - (3.7/5)
Provided by รก-8868
Number Of Ingredients 16
Steps:
- Arrange salad ingredients in separate rows on a large platter. To make the dressing, place all ingredients in a blender and blend well. Toss the dressing on top of the salad. Will keep in fridge for up to a week.
STETSON SALAD WITH PESTO BUTTERMILK DRESSING RECIPE - (4.2/5)
Provided by johnwhorfin
Number Of Ingredients 15
Steps:
- While couscous is cooking, heat up olive oil in a medium pan on medium high heat. Add asparagus pieces, and saute for 2-3 minutes, or until just tender crisp. Remove from heat and set aside to cool. In a large bowl, combine couscous, asparagus, arugula, hazelnuts, and feta. Toss with dressing to coat. You will likely have some dressing leftover. Just before serving, add dried corn. For the Dressing Add the ingredients except olive oil to a blender. Run the blender, slowly drizzling the olive oil as it blends into the dressing so it will emulsify. Add salt and pepper to taste (about 1/4 teaspoon of each).
STETSON CHOPPED SALAD
Make and share this Stetson Chopped Salad recipe from Food.com.
Provided by sherrilljoy
Categories Salad Dressings
Time 21m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Layer salad ingredients in large bowl.
- To make dressing, add first 3 ingredients to food processor and blend thoroughly.
- With motor running pour in buttermilk.
- Add remaining ingredients to combine.
- Dress salad as desired, tossing to combine.
- Store remaining dressing in refrigerator.
Nutrition Facts : Calories 249.8, Fat 6, SaturatedFat 1.6, Cholesterol 10.1, Sodium 319.7, Carbohydrate 34.7, Fiber 2.8, Sugar 7.6, Protein 15.4
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
CLASSIC STETSON CHOPPED SALAD
Posted for ZWT 2006. This a signature salad recipe that comes from Cowboy Caio's Restaurant in Scottsdale, Arizona. It has some unusual ingredients, but it's wonderful!
Provided by Galley Wench
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quino. Alternatively the ingredients can be arranged in strips in individual salad bowls.
- To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups.
- Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
- Easy Aioli.
- (makes about 1 cup).
- Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
- Pesto.
- (makes about 3/4 cup).
- In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. Refrigerate, covered , for 2 or 3 days.
Nutrition Facts : Calories 634, Fat 45.7, SaturatedFat 7.1, Cholesterol 30.6, Sodium 509.1, Carbohydrate 38.9, Fiber 4.1, Sugar 15, Protein 21.1
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