Best 6 Chopped Salad With Spicy Pork And Buttermilk Dressing Recipes

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Prepare to embark on a taste-bud tantalyzing journey as we introduce you to the tantalizing "Chopped Salad with Spicy Pork and Buttermilk Dressing". This dish is a symphony of flavors, textures, and aromas that will leave you craving for more. With every bite, you'll experience a burst of freshness from the crisp salad, the savory indulgence of the spicy pork, and the tangy creaminess of the buttermilk dressing. It's a culinary masterpiece that's sure to become a favorite for any occasion, whether it's a casual lunch, a backyard barbecue, or an elegant dinner party.

Here are our top 6 tried and tested recipes!

CHOPPED SALAD WITH SPICY PORK AND BUTTERMILK DRESSING



Chopped Salad with Spicy Pork and Buttermilk Dressing image

Low-fat buttermilk is surprisingly creamy; in this Southwestern salad, it's mixed with light mayo, scallions, and garlic for a perky dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

1/2 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly sliced, separated
1 garlic clove, crushed through a press
1 head romaine lettuce (1 1/4 pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed and patted dry
2 ounces pepper Jack cheese, cubed

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.
  • Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.
  • Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.
  • Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.

Nutrition Facts : Calories 343 g, Fat 14 g, Fiber 5 g, Protein 33 g

MINI CHOPPED SALAD WITH BUTTERMILK DRESSING



Mini Chopped Salad with Buttermilk Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon white vinegar
Few shakes hot sauce
1 clove garlic, pressed
Salt and freshly ground black pepper
2 carrots, peeled and finely diced
1 head iceberg lettuce, diced
1/2 cucumber, finely diced
1/2 cup halved cherry tomatoes

Steps:

  • For the buttermilk dressing: Combine the buttermilk, mayo, sour cream, vinegar, hot sauce, garlic and some salt and pepper in a mason jar, screw on the lid and shake to combine.
  • For the salad: Combine the carrots, lettuce, cucumbers and tomatoes in a bowl, pour over the dressing and toss to combine.

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

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 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

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.

CHOPPED SALAD WITH BUTTERMILK POPPY SEED DRESSING



Chopped Salad with Buttermilk Poppy Seed Dressing image

This salad is packed with a wonderful range of textures and colors. Turkey, bacon, bell peppers, corn, jicama and lettuce are tossed with a freshly made tangy dressing.

Provided by Allrecipes Member

Time 1h25m

Yield 6

Number Of Ingredients 15

1 cup buttermilk
1 tablespoon cornstarch
¼ teaspoon SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons Dijon-style mustard
2 tablespoons reduced-fat mayonnaise
¼ teaspoon salt
2 teaspoons poppy seeds
8 cups chopped romaine lettuce
1 avocado, slightly ripe and slightly firm to the touch
1 cup coarsely chopped jicama
4 ounces sliced turkey breast
4 strip (blank)s strips turkey bacon, cooked
2 tablespoons crumbled blue cheese
½ cup chopped red pepper
⅓ cup frozen yellow corn kernels, thawed

Steps:

  • Prepare Dressing. Pour half of the buttermilk into a small saucepan. Add the cornstarch and stir well, using a wire whisk. Stir until the cornstarch is fully incorporated and there are no lumps. Cook over medium heat until thickened and bubbling (about 3-4 minutes). Remove from heat. Pour buttermilk mixture into a medium bowl. Add remaining buttermilk, SPLENDA® Granulated Sweetener, Dijon Style Mustard, reduced-fat mayonnaise and salt. Stir well. Add poppy seeds and stir well. Cover and refrigerate at least one hour or until ready to use.
  • Prepare salad just before serving. Place romaine in a large mixing bowl and set aside. Slice avocado in half. Remove pit. Peel avocado or scoop avocado out of the skin with a large spoon. Chop avocado into approximately 1/2 inch chunks. Place in the bowl with the romaine lettuce. Add chopped jicama and toss. Refrigerate romaine salad blend until ready to use. Set aside.
  • Cut the sliced turkey breast into small strips. Toss with about 2 Tbsp. of the chilled dressing and refrigerate until ready to use.
  • Chop the red pepper into thin, one-inch long strips. Set aside.
  • Chop the cooked bacon into short crosswise strips. Set aside.
  • Assemble salad. Toss 2/3 cup dressing with the romaine salad blend. Place on a serving platter. Place turkey in the center of the salad. Sprinkle over the entire salad the strips of bacon, blue cheese, corn and red pepper strips. Serve immediately. Serve any remaining dressing on the side.

Nutrition Facts : Calories 160.9 calories, Carbohydrate 15.2 g, Cholesterol 16.8 mg, Fat 8.4 g, Fiber 5.5 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 609.2 mg, Sugar 4.6 g

CHOPPED SALAD WITH PORK AND BUTTERMILK DRESSING



Chopped Salad with Pork and Buttermilk Dressing image

Categories     Salad     Sauce     Pork     Buttermilk

Yield serves 4

Number Of Ingredients 10

1/2 cup buttermilk
3 tablespoons mayonnaise
2 scallions, trimmed, white parts minced and green parts thinly sliced, separated
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1 head romaine lettuce (1 1/2 pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed
2 ounces pepper Jack cheese, cubed
3/4 pound roasted pork loin (see page 217), room temperature, cut into 1-inch pieces

Steps:

  • In a large bowl, whisk together buttermilk, mayonnaise, white parts of scallions, and the garlic; season with salt and pepper.
  • Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine with dressing, and serve immediately.
  • Chopping Lettuce
  • 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.

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Chop the vegetables into uniform pieces so that they cook evenly.
  • Don't overcrowd the pan when cooking the pork. This will prevent it from cooking evenly.
  • Cook the pork until it is just cooked through. Overcooking will make it tough.
  • Let the pork rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat.
  • Make the buttermilk dressing ahead of time so that the flavors can meld.
  • Toss the salad just before serving to prevent the dressing from wilting the vegetables.

Conclusion:

This chopped salad with spicy pork and buttermilk dressing is a delicious and refreshing dish that is perfect for a summer meal. The combination of sweet, sour, and spicy flavors is sure to please everyone at the table. With a few simple tips, you can easily make this salad at home. So next time you're looking for a quick and easy meal, give this recipe a try.

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