Chopped Salad with Buttermilk-Dijon Dressing

chopped salad with buttermilk-dijon dressing

A chopped salad is a classic steak-dinner accompaniment. This version has creamy homemade buttermilk-dijon dressing.

Chopped Salad with Buttermilk-Dijon Dressing
Makes 8 to 10 servings
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Ingredients
  1. 1 cup buttermilk
  2. ¼ cup mayonnaise
  3. 2 tablespoons white wine vinegar
  4. 2 tablespoons Dijon mustard
  5. 1 tablespoon chopped fresh tarragon
  6. 1 tablespoon chopped fresh parsley
  7. ½ teaspoon salt
  8. ½ teaspoon ground black pepper
  9. 1 head iceberg lettuce, chopped
  10. 1 head radicchio, chopped
  11. 1 bunch green onions, chopped
  12. 1 English cucumber, chopped
  13. ½ red onion, thinly sliced
  14. 1 (8-ounce) package Monterey Jack cheese, cut into ¼-inch cubes
  15. 1 (6-ounce) bag fresh spinach, chopped
  16. 2 cups chopped celery
  17. 2 cups matchstick carrots
Instructions
  1. In a small bowl, whisk together buttermilk and next 7 ingredients. Cover and refrigerate for up to 5 days.
  2. In a large serving bowl, toss together lettuce and all remaining ingredients. Add buttermilk mixture, tossing gently to coat. Serve immediately.
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