Fall Salad With Buttermilk Dressing Recipe

Name: Fall Salad With Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Croutons:; 4 ounces Hawaiian sweet bread, cut into 1/2-inch cubes; Cooking spray; Dressing:; 1 tablespoon finely chopped shallots; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 cup fresh orange juice, divided; 1 teaspoon white wine vinegar; 1/3 cup low-fat buttermilk; 1 tablespoon finely chopped fresh chives; 1 tablespoon chopped fresh cilantro; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Salad:; 4 cups torn Boston lettuce; 3 cups thinly sliced fennel bulb (about 1 large bulb); 2 cups torn radicchio; 1 1/2 cups orange sections (about 3 oranges); 1/2 cup thinly sliced red onion; 1/4 cup chopped fennel fronds (optional)

Servings: persons

Croutons:
4 ounces Hawaiian sweet bread, cut into 1/2-inch cubes
Cooking spray
Dressing:
1 tablespoon finely chopped shallots
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup fresh orange juice, divided
1 teaspoon white wine vinegar
1/3 cup low-fat buttermilk
1 tablespoon finely chopped fresh chives
1 tablespoon chopped fresh cilantro
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad:
4 cups torn Boston lettuce
3 cups thinly sliced fennel bulb (about 1 large bulb)
2 cups torn radicchio
1 1/2 cups orange sections (about 3 oranges)
1/2 cup thinly sliced red onion
1/4 cup chopped fennel fronds (optional)

1
Preheat oven to 350u00b0.
2
To prepare croutons, place the bread cubes on a baking sheet; coat with cooking spray. Bake at 350u00b0 for 12 minutes or until lightly browned and crisp, stirring once. Cool completely.
3
To prepare dressing, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots, cumin, and coriander; saute 3 minutes or until shallots are tender. Stir in 2 tablespoons orange juice and vinegar; cook 2 minutes or until liquid evaporates, stirring constantly. Remove from heat; cool slightly.
4
Combine remaining 2 tablespoons of orange juice, buttermilk, and next 5 ingredients (through pepper), stirring with a whisk. Stir in shallot mixture.
5
To prepare salad, combine lettuce, fennel bulb, and radicchio in a large bowl. Drizzle with dressing; toss gently to combine. Arrange about 1 1/4 cups salad over each of 8 salad plates; top evenly with orange sections and onion. Sprinkle evenly with croutons and fennel fronds, if desired.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Croutons:, 4 ounces Hawaiian sweet bread, cut into 1/2-inch cubes, Cooking spray, Dressing:, and more.

Yes, Fall Salad With Buttermilk Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fall Salad With Buttermilk Dressing

How did you like this recipe?

Frequently Asked Questions