Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
Yield
4 servings (serving size: about 1 1/2 cups salad and 2 cheese toasts)

Deli meats help turn a salad into a main dish with minimal effort.

How to Make It

Step 1

Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.

Step 2

Preheat broiler.

Step 3

Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.

Step 4

Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.

Ratings & Reviews

steponme's Review

Laurie18
August 19, 2014
Dressing is outstanding. I don't eat deli meat if I don't have to. Used turkey tenderloin, sliced into medallions seasons w/ season salt, pepper and garlic powder, then dusted with flour & pan fried in two tablespoons of EVO. Other than the meat, followed recipe, will definitely keep in rotation. Cheese toast was good too, made with multi-grain whole wheat bread.

Laurie18's Review

AlexaMN
September 12, 2010
Loved this dressing and would make it again. The salad I didn't do the deli meat I cooked up turkey cutlets.

AlexaMN's Review

steponme
August 30, 2010
I wouldn't make this for a special occasion, but it still deserved 4 stars. The dressing is amazing. I didn't have buttermilk so I used warm milk + cider vinegar, it still turned out great. I added some applewood bacon, browned until crispy, parmesan cheese , and some sliced almonds. Served it with Bruschetta.