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Fall Salad with Buttermilk Dressing

Yield 8 servings
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

  • Croutons:
  • 4 ounces Hawaiian sweet bread, cut into 1/2-inch cubes
  • Cooking spray
  • Dressing:
  • 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
  • Salad:
  • 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)

Nutrition Information

  • calories 90
  • caloriesfromfat 15 %
  • fat 1.5 g
  • satfat 0.5 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 3.1 g
  • carbohydrate 17 g
  • fiber 2.5 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 160 mg
  • calcium 64 mg

How to Make It

  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.