Fall Salad with Buttermilk Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Crisp lettuces and fresh oranges are tossed with a creamy homemade dressing similar to ranch. Feathery fennel fronds make a pretty garnish. Prepare the croutons and dressing the day before; store the croutons at room temperature in a zip-top plastic bag, and put the dressing in the refrigerator. Dress the salad just before serving. Ingredients:
4 ounces hawaiian sweet bread, cut into 1/2-inch cubes |
cooking spray |
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 |
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) |
Directions:
1. Preheat oven to 350°.
2. To prepare croutons, place the bread cubes on a baking sheet; coat with cooking spray. Bake at 350° 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; sauté 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.
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