Fall Salad with Buttermilk Dressing

Name: Fall Salad with Buttermilk Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 946 milliliters torn Boston lettuce; 1 teaspoon Dijon mustard; 710 milliliters thinly sliced fennel bulb (about 1 large bulb); 1 Tbsp finely chopped fresh chives; 1 Tbsp chopped fresh cilantro; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 113 grams Hawaiian sweet bread, cut into 1/2-inch cubes; 79 milliliters low-fat buttermilk; 59 milliliters fresh orange juice, divided; 355 milliliters orange sections (about 3 oranges); 473 milliliters torn radicchio; 118 milliliters thinly sliced red onion; 0 teaspoons salt; 1 Tbsp finely chopped shallots; 1 teaspoon white wine vinegar

Fall Salad with Buttermilk Dressing is a vegetarian recipe with 8 servings. One serving contains 92 calories, 4g of protein, and 2g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of shallots, torn boston lettuce, ground cumin, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn.

Instructions

Preheat oven to 35

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Oven

To prepare croutons, place the bread cubes on a baking sheet; coat with cooking spray.

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Cooking Spray

Croutons

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Baking Sheet

Bake at 350 for 12 minutes or until lightly browned and crisp, stirring once. Cool completely.

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Oven

To prepare dressing, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add shallots, cumin, and coriander; saut 3 minutes or until shallots are tender. Stir in 2 tablespoons orange juice and vinegar; cook 2 minutes or until liquid evaporates, stirring constantly.

Ingredients you will need

Orange Juice