Chopped Salad With Spicy Buttermilk Dressing

Total Time
10 mins
0 mins

This salad is so good! I adapted this recipe (it originally included cooking some pork) to become just a salad that I could add any kind of meat to it, if I wanted. If you're in the mood for southwest flavors, give this a try!

Skip to Next Recipe




  1. Whisk together buttermilk, mayonnaise, scallion whites and garlic; Combine chile powder, salt and pepper and add to mixture.
  2. Add romaine, tomatoes, corn, cheese, and scallion greens to the bowl (if you are adding meat, you would add it here).
  3. Toss to combine and serve immediately.
  4. Tip: To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
Most Helpful

5 5

This was awesome! Very spicy and very good! My husband said it was the best salad he has ever eaten! I will make again! Made for PAC Fall 2008

5 5

We loved this. The dressing is the perfect spicy, but creamy topping for fresh veggies. I used a Monterey jack cheese made with Tabasco sauce. Wow. It had a kick. This was a great, flavorful side to a simple dinner of Elbows And Ham Bake.