Bacon Ranch Chopped Salad Recipes

BACON-RANCH CHOPPED SALAD

Bacon-Ranch Chopped Salad image

Here's a quick and easy chopped salad you can make on even the busiest weeknight, thanks to thawed frozen corn and OSCAR MAYER Real Bacon Bits.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 6

Ingredients

6 cups torn lettuce
1 large tomato, chopped
1 zucchini, chopped
1 cup frozen corn, thawed
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup KRAFT Classic Ranch Dressing

Steps:

Toss lettuce with tomatoes, zucchini, corn and bacon bits in large bowl.
Add dressing just before serving; toss to coat.

Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

COWBOY CHOPPED SALAD

Cowboy Chopped Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

12 slices bacon, chopped
Vegetable oil, for frying
4 corn tortillas, cut into strips
1 cup mayonnaise
1/2 cup sour cream
1/4 cup barbecue sauce
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped chives
1 clove garlic, finely chopped
Buttermilk, as needed to adjust the consistency
Hot sauce, as needed
Kosher salt
1 head iceberg lettuce, cut into chunks and sliced
1 pint grape tomatoes, halved
1 bunch scallions, sliced
1 pound Cheddar, grated
Pico de gallo, store-bought or homemade, recipe follows, for topping
12 Roma tomatoes (slightly underripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
1 to 2 jalapenos, plus more if needed
1 lime
Salt

Steps:

For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.
Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings

BIG CHOPPED SALAD WITH CREAMY BACON DRESSING

Big Chopped Salad with Creamy Bacon Dressing image

Provided by Sunny Anderson

Categories appetizer

Time 23m

Yield 10 servings, plus extra dressing

Number Of Ingredients 10

Ingredients

1/4 pound slab bacon, diced
3 hearts romaine
2 cucumbers, peeled, halved, and seeded
1 medium red onion
1 cup sour cream
4 ounces crumbled Gorgonzola
1 lemon, zested and juiced
Salt and freshly ground black pepper
6 hard-boiled eggs, roughly chopped
Special equipment: Blender

Steps:

In a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, about 8 minutes total. Transfer to a paper towel lined plate to drain. Set aside.
Cut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber.
In a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blitz until smooth. Season with salt and pepper, to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.

CHICKEN BACON RANCH SALAD

Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

Ingredients

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

Line a salad plate with small Romaine lettuce leaves.
Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

BACON RANCH CORN SALAD

Bacon Ranch Corn Salad image

This is a recipe I tried when I needed a side dish for a cookout. It was a big hit and everyone wanted the recipe.

Provided by islandgirl77551

Categories Corn

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen corn (thawed & drained)
1 cucumber (chopped)
1 large tomatoes (diced)
1 small red onion (chopped)
1 green pepper (chopped)
1 (8 ounce) package bacon bits
1 cup sharp cheddar cheese (grated)
1 cup ranch dressing

Steps:

Add all ingredients together in mixing bowl and stir gently until well blended.
Chill for a few hours or overnight.
Serve cold.

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