Best 10 Greens With Pickled Cranberries And Buttermilk Dressing Recipes

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If you're searching for a delectable side dish that intertwines a vibrant symphony of flavors and textures, look no further than "Greens with Pickled Cranberries and Buttermilk Dressing". This tantalizing recipe takes humble greens and elevates them to a culinary masterpiece with the addition of pickled cranberries, a delightful buttermilk dressing, and a sprinkle of crunchy walnuts. Get ready to embark on a flavor journey that will leave your taste buds invigorated and yearning for more.

Here are our top 10 tried and tested recipes!

GREENS WITH BUTTERMILK DRESSING



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.

MIXED GREENS WITH CRANBERRY VINAIGRETTE



Mixed Greens with Cranberry Vinaigrette image

It takes just 20 minutes to make a tart vinaigrette that's then tossed with dressed-up spring greens.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 9

1/3 cup vegetable oil
1/4 cup frozen (thawed) cranberry juice concentrate
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup sweetened dried cranberries
2 bags (5 oz each) mixed spring greens
1 small bunch watercress, torn into pieces
2 tart red apples, thinly sliced, slices cut in half
1 avocado, pitted, peeled and sliced

Steps:

  • In small bowl, beat all vinaigrette ingredients except cranberries with wire whisk until smooth. Stir in cranberries.
  • In serving bowl, toss all salad ingredients with vinaigrette just before serving.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 9 g, TransFat 0 g

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

SPRING GREENS WITH QUICK-PICKLED VEGETABLES



Spring Greens with Quick-Pickled Vegetables image

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 10

1 cup unseasoned rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
8 ounces small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups)
1/3 cup olive oil
1 tablespoon (or more) fresh lemon juice
1 tablespoon unseasoned rice vinegar
Kosher salt, freshly ground pepper
12 cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel)
1/4 cup tender herb leaves and blossoms (such as tarragon or mint)

Steps:

  • Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
  • Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
  • Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.

DARK GREENS WITH CRANBERRIES



Dark Greens with Cranberries image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

1/2 cup dried sweetened cranberries
1 cup red wine
2 tablespoons extra-virgin olive oil
4 slices bacon, chopped
1 red onion, thinly sliced
2 tablespoons chopped garlic
2 medium bundles red Swiss chard
Salt and freshly ground black pepper
Freshly grated nutmeg
1 cup turkey or chicken stock

Steps:

  • Soak berries in red wine.
  • Heat the extra-virgin olive oil in a large deep skillet over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onion, garlic and cook 3 to 4 minutes to soften. Add red chard and wilt, 2 to 3 minutes. Season greens with salt, pepper and nutmeg. Stir in cranberries and wine. Cook for 1 minute then add in stock and simmer a few minutes to combine flavors.

MIXED GREENS WITH BACON & CRANBERRIES



Mixed Greens with Bacon & Cranberries image

When my holiday menu calls for a green salad, I rely on this one loaded with crumbled bacon, dried cranberries and blue cheese. The homemade vinaigrette is full of zesty flavor.-Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (3/4 cup each).

Number Of Ingredients 15

1/2 cup orange juice
1/2 cup dried cranberries
4 cups fresh arugula or baby spinach
4 cups spring mix salad greens
1/2 cup crumbled blue cheese
6 thick-sliced peppered bacon strips, cooked and crumbled
VINAIGRETTE:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1-1/2 teaspoons orange juice
1-1/2 teaspoons Dijon mustard
1 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, bring orange juice to a boil; remove from heat. Stir in cranberries; let stand 5 minutes. Drain, discarding remaining juice or saving for another use., In a large bowl, combine arugula and salad greens; top with cheese, bacon and cranberries. In a small bowl, whisk vinaigrette ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 149 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.

SUMMER GREENS WITH BASIL BUTTERMILK DRESSING



Summer Greens With Basil Buttermilk Dressing image

Talk about summery freshness! Buyer beware...this recipe makes extra dressing so the nutritional info will be off. Adapted from "Simply Bishop's: Easy Seasonal Recipes" by John Bishop and Dennis Green.

Provided by threeovens

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 large egg
1 teaspoon Dijon mustard
1/2 cup vegetable oil
10 fresh basil leaves, coarsely chopped (1/4 cup)
1/4 cup white wine vinegar
1/4 cup buttermilk
salt & freshly ground black pepper
1 English cucumber
4 cups mixed salad greens, washed and dried
8 ounces fresh raspberries, washed

Steps:

  • Cut cucumber into 1/8 inch slices and arrange on individual serving plates in an overlapping circle.
  • Arrange salad greens in center of cucumber circle.
  • Puree egg and mustard in a blender or food processor until smooth; while motor is running slowly add in oil.
  • Add basil and process to form an emulsion.
  • Add in vinegar, buttermilk, salt and pepper until incorporated.
  • Drizzle each plate with dressing; garnish with raspberries and serve.

Nutrition Facts : Calories 307.3, Fat 29.1, SaturatedFat 4, Cholesterol 53.5, Sodium 49.7, Carbohydrate 10.5, Fiber 4.2, Sugar 4.6, Protein 3.3

GREENS WITH FRIED OYSTERS AND BUTTERMILK DRESSING



Greens with Fried Oysters and Buttermilk Dressing image

This delicious oyster recipe is courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 12

1 large egg
3 tablespoons Pernod
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground black pepper
3/4 cup vegetable oil
1/4 cup buttermilk
1/4 cup chopped scallions
1/2 cup finely grated Parmesan, cheese plus more for serving
6 to 8 cups assorted greens, such as arugula, frisee, radicchio, watercress, or mustard
24 Fried Oysters

Steps:

  • Place egg, Pernod, if using, garlic, mustard, and lemon juice in the bowl of a food processor; season with salt and pepper. With the motor running, slowly add oil and process until an emulsion is formed. Add buttermilk, green onions, and 1/2 cup cheese; pulse to combine. Keep refrigerated until ready to use, up to 1 day.
  • Place greens in a large bowl; sprinkle with cheese and season with salt and pepper. Add enough dressing to just coat; toss to combine. Divide greens evenly between 4 plates; top with fried oysters. Sprinkle with cheese and drizzle with more dressing, if desired. Serve immediately.

PICKLED CRANBERRIES



Pickled Cranberries image

Recipe by Marisa McClellan. Great variation on cranberry sauce. Use them to make a cranberry vinaigrette for salads, serve them with a double-cream brie to cut the richness of the cheese, and save any leftover brine to mix with sparkling water. The "cooking" time is standing time. Wait a day before trying them.

Provided by zeldaz51

Categories     Fruit

Time P1DT30m

Yield 3 pints

Number Of Ingredients 8

2 (12 ounce) bags cranberries
3 cups apple cider vinegar
3 cups granulated sugar
2 cinnamon sticks
1 teaspoon allspice berry
1/2 teaspoon whole cloves
1/2 teaspoon black peppercorns
1/4 teaspoon juniper berries

Steps:

  • Prepare a boiling water bath and three pint jars. Place lids in a small saucepan of water and bring to a gentle simmer.
  • Wash cranberries and pick over for any stems or bad berries.
  • Combine vinegar and sugar in a medium saucepan and bring to a boil. Add cinnamon sticks to the brine.
  • Place allspice berries, whole cloves, black peppercorns and juniper berries in a spice bag or a tea ball. Add them to the brine.
  • When brine is boiling vigorously, add the cranberries. Stir to combine and cook for 3-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.
  • When cooking time has elapsed, remove pot from heat. Pull out the spice bag and cinnamon sticks. Break cinnamon sticks in half and set aside.
  • Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine, leaving 1/2 inch headspace. Place a cinnamon stick segment into each jar.
  • Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
  • Let jars sit for at least 24 hours before eating to allow the flavors to settle.

WINTER GREENS WITH CRANBERRY-PORT VINAIGRETTE



Winter Greens with Cranberry-Port Vinaigrette image

Categories     Salad     Cheese     Leafy Green     Nut     Side     Vegetarian     Blue Cheese     Cranberry     Pistachio     Port     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

1 cup tawny Port
1/3 cup packed thinly sliced shallots
1 cup fresh cranberries
1/3 cup safflower oil
3 tablespoons raspberry vinegar or red wine vinegar
8 cups assorted greens (such as escarole, red leaf lettuce and Belgian endive), torn
2/3 cup crumbled Stilton cheese
1/4 cup crumbled pistachios

Steps:

  • Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly.
  • Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm.

Tips:

  • Choose fresh, tender greens for the salad. A mix of baby kale, spinach, arugula, and radicchio would be a great option.
  • Make sure the pickled cranberries are well-drained before adding them to the salad. This will help prevent the salad from becoming too watery.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Taste the dressing and adjust the seasonings to your liking. You may want to add more salt, pepper, or honey, depending on your preferences.
  • Serve the salad immediately after assembling. This will help prevent the greens from wilting.

Conclusion:

This salad is a delicious and refreshing way to enjoy fresh greens. The pickled cranberries add a tart and tangy flavor, while the buttermilk dressing is creamy and flavorful. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish.

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