Fall Salad with Buttermilk Dressing

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.


8 servings

Recipe from

Cooking Light

Nutritional 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


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)


Preheat oven to 350°.

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.

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.

Combine remaining 2 tablespoons of orange juice, buttermilk, and next 5 ingredients (through pepper), stirring with a whisk. Stir in shallot mixture.

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.

Brian Glover,

Cooking Light

November 2004
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