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Green Salad with Smoky Buttermilk Ranch Dressing

I know, it looks like nothing but some greens with some dressing right?  Looks can be deceiving. 

You see I love Ranch dressing but lately I’ve become a little bored with it.  So when I saw a recipe for a Smoky Buttermilk Ranch Dressing I had no choice but to try it.  I changed it up a bit and the result is a very “smoky” flavored dressing pleasing to the palate.  It’s good.

The smoky flavor comes from the addition of smoked paprika.  If you have never tried smoked paprika in your recipes you should really look into adding it to your pantry.  My regular grocery store carries it in the spice aisle, on the bottom shelf.  However, you can get it online too, I’m sure Penzy’s has a good one.

This salad would be great with anything grilled or right out of the oven.  I think you’ll like it.

Let’s make this together…

Here’s what you will need:  Garlic, mayonnaise, buttermilk, sour cream, flat-leaf parsley, fresh chives, green onion, white wine vinegar, smoked paprika, tomatoes, red onion, lettuce.  Ingredients not shown: Black pepper and salt.

Place 2 cloves garlic on a cutting board and use the side of a wide knife to smash.  Sprinkle 1/2 teaspoon salt on garlic.

Use a fork to mash the garlic and salt into a paste.

In a medium sized bowl whisk together, garlic paste, 1 cup buttermilk, 1/3 cup mayonnaise, 1/3 cup sour cream, 2 Tablespoons parsley, 2 Tablespoons chives, green onion, 2 teaspoons white wine vinegar, 1 teaspoon smoked paprika and 1/4 teaspoon black pepper.  Season to taste with salt.

Use any variety lettuce and tear into pieces.  (I used romaine and red leaf.)  Slice onions and tomatoes to your liking.  I think crumbled bacon would be good too ( and maybe avocado).

Serve the dressing on the side…

Or pour it right on top.  It’s yummy.

Green Salad with Smoky Buttermilk Ranch Dressing


2 cloves garlic, peeled
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 Tablespoons snipped fresh flat-leaf parsley
2 Tablespoons snipped fresh chives
2 green onions, thinly sliced
2 teaspoons white wine vinegar
1 teaspoon smoked paprika
1/4 teaspoon black pepper
Salt
Variety of lettuce, torn.  (I used romaine and red leaf)
Tomatoes
Red onion, thinly sliced

Place garlic on a cutting board and use the side of a wide knife to smash.  Sprinkle 1/2 teaspoon salt on garlic.  Use a fork to mash the garlic and salt into a paste.

In a medium sized bowl whisk together, garlic paste, buttermilk, mayonnaise, sour cream, parsley, chives, green onion, vinegar, smoked paprika and black pepper.  Season to taste with salt.

Use any variety lettuce and tear into pieces.  I used romaine and red leaf.  Slice onions and tomatoes to your liking.  I think crumbled bacon would be good too (and maybe avocado).

 

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  1. KathyB. says

    I was just thinking about salads and shopping for the weekend meals and voila! you magically appear in my Google reader with a salad dressing recipe just perfect for me. And I actually have most of the ingredients for the dressing ….just need to get the fresh veggies. How do you do that? ( read my mind ? )must be the name.

    Reply

  4. gfe-gluten free easily says

    These pictures say “fresh” and “delicious” over and over. Just picked up some salad greens, tomatoes, etc. yesterday for a luncheon and have plenty leftover for this weekend, but no red onions (and I love those). Plus, I don’t have any smoked paprika. Back to the store I go later. 🙂

    Thanks!
    Shirley

    Reply

  7. Tami Lyn says

    I love the color that the paprika gives to the dressing. I have never made dressing from scratch, other than a vinaigrette, but that sounds like even I could handle. I have some fresh greens in the fridge now 🙂

    Reply

  8. Hilary says

    Great recipe for a salad .. my everyday lunch .. so I’ll give the dressing a go .. definitely a good idea.

    Thanks again ..for a great weekend recipe salad idea & the excellent pics ..easy to follow ..

    Hilary: Be Positive Be Happy

    Reply

  13. Barbie with a T says

    I don’t know if can find the smoky paprika or not, but I imagine that lends a lot to the flavor of that salad dressing. I will look for it and try it. I may have to settle for some smoked grated cheese on the salad to give it the smoky flavor. In any event, you have not tempted my taste buds for a smoky tasting salad. Thanks.

    Reply

  21. Culinarywannabe says

    I could eat ranch on anything! Really, as a kid I used to dunk grapes in it. Eww – I can’t believe I did that. I still love it so much that I can’t keep it around the house or else I would be the size of a house!

    Reply

  24. Laurie says

    Your dressing sounds wonderful! I didn’t know smoked paprika was a separate thing you could buy. I always thought you took paprika and “smoked” it in a pan for a few minutes. LOL. Now I will look for this product because I can see how it would be good for so many dishes.

    Reply

  27. LilSis says

    Thanks so much! I am also quite bored with the same dressings. My family will be thrilled to have something different.

    I need to place a Penzy’s order online since I don’t have a store nearby. I’ll be adding Smoked Paprika to my list. I can’t wait to try it!

    Reply

  35. Sandie says

    I’ve gotten back into salads recently. Can you say, “Swimsuit season fast approaches?!”

    That curvaceous bottle of white vinegar puts my cruddy, regular bottle to sham. Should all white vinegar bottles be created equal? 😉

    Reply

  41. Dana says

    I love ranch dressing but just can’t enjoy it because I know how fattening it is. I will try this recipe with low fat mayo and sour cream and see how it turns out. I LOVE smoked paprika!

    Reply

  43. Sheila says

    I have never heard of smoked paprika, but I am certain I can find it. I think what really sealed the deal was the fresh chives with sour cream. I usually use buttermilk and parsley in our ranch; yours sounds fresh and delicious!

    Reply

  44. Linda says

    It’s amazing how satisfying a salad can be. This one looks great. I’ll have to add smoked paprika to my spice shelf for sure.

    Sorry I missed your discussion on getting a juicer. I’m sure you have plenty of responses and I’m probably repeating someone else’s comments.
    But … if you just want to juice citrus, I recommend the OrangeX Juicer. It’s just a manual press. I got mine at Williams-Sonoma about 6 years ago for about $80. Worth every penny … I love it.

    One of those machine whirling type juicers is kind of a pain with citrus because you have to peel the fruit first. I have the Jack Lalanne Juicer and use it for stuff like veggie and apple juice, not citrus. But it is also a pain to clean. Yet it’s great for making healing juice concoctions and for doing a good cleansing juice routine. Which I do about twice a year.

    Good luck!

    Reply

  48. kayola says

    yummmmm…I was craving a salad right about now….this looks awesome….I will get some smoked paprika…seriously I was craving some veggies and thinking about going over to Subway and gettin’ me a 5$ footlong…but I have changed my mind…I’m makin’ a salad…you’re awesome!

    Reply

  49. elra says

    Wow, that really look delicious. I wish I can smell and taste the smokiness of this dressing. And yes, adding bacon make this salad a perfect heaven to me.
    Cheers,
    elra

    Reply

  57. Liz C. says

    That looks absolutely divine. Your pictures are always so amazing. Apparently, you don’t have the crappy lighting we do (with those stupid bulbs the government has mandated that we use).

    The again, it might be the fact that your camera is not the cheap Olympus Stylus, like mine.

    I also make a Dill Dressing the hubster loves. Mayonnaise, milk, vinegar, dill weed, and salt & pepper, all to taste.

    Reply

  59. Elyse says

    This ranch dressing sounds amazing!! Did you know that ranch can go on everything? Salad, pizza, pasta, bread, veggies, tomato soup…I know, I know, it sounds excessive, but ranch is oh-so good!

    Reply

  71. wow characters says

    Its incredible and so easy! you just use 3/4 cup bread crumbs and mix it with 2 Tbsps of the seasoning. use a little olive oil so that the coating sticks to the chicken, coat the chicken and put it in the oven for 40 minutes at 350, flipping at 20… its awesome. plus it goes with any side. I normally do mashed potato’s and fresh green beans.

    Reply

  72. Mo Batali says

    I was ready to put dinner on the table when I saw this recipe….ran to the store just to buy the ingredients for this dressing including a bit of pancetta to fry up and sprinkle on top….oh.my.lord….so good. Next time I’ll crisp up some finely cubed Palacios chorizo and sprinkle some chopped marconas on top to really give it a Spanish flair….epically yummy!!!

    Reply

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