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Summer Salad with Cheesy Basil Buttermilk Dressing
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2/3 cup buttermilk  

7 (3/4-ounce) slices Land O Lakes® Italian Blend, cut in half

1/4 cup fresh basil leaves

1/2 teaspoon finely chopped fresh garlic

1 tablespoon olive oil


1 medium zucchini, halved, quartered lengthwise

1/2 medium red bell pepper, cut into 1/2-inch strips

2 (1/2 inch thick) slices red onion

1 tablespoon olive oil

1 (5-ounce) bag spring mix salad greens

 *Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 2/3 cup; let stand 5 minutes.

How to make

  1. STEP 1

    Combine all dressing ingredients in 5-cup blender container. Blend 1-2 minutes or until smooth. Store dressing in refrigerator until serving time.

  2. STEP 2

    Heat gas grill on medium or charcoal grill until coals are ash white.

  3. STEP 3

    Brush zucchini, bell pepper and onion with 1 tablespoon olive oil.

  4. STEP 4

    Place vegetables onto grill. Grill, turning occasionally, 8-10 minutes or until vegetables are crisply tender and grill marks are visible. Cool; cut into small pieces.

  5. STEP 5

    Place salad greens into bowl; add grilled vegetable pieces. Serve with dressing.

Tip #1

Refrigerate any remaining dressing for up to one week. Use with other salads or as a dip for fresh vegetables.

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