Bacon Ranch Lettuce Cups Recipes

BACON-RANCH LETTUCE CUPS

Steps:

• Heat oven to 375°F. Line rimmed pan with foil; place bacon slices on foil. Bake 10 to 12 minutes or until crispy. Transfer to paper towel to drain and cool. Roughly chop.
• In small bowl, beat ranch dressing, sour cream and cilantro with whisk.
• To serve, fill leaves of lettuce with chopped bacon, avocado, tomatoes and cheese. Drizzle with dressing mixture, or use as a dipping sauce.

RANCH CHICKEN SALAD CUPS

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
• Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
• Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

BACON, LETTUCE AND TOMATO DIP

Steps:

• Mix sour cream and mayonnaise in small bowl until blended. Stir in bacon.
• Arrange lettuce in shallow bowl or on small platter. Spoon sour cream mixture over lettuce. Top with tomatoes; sprinkle with chives. Serve with baguette slices.

RANCH SALAD BOATS WITH BACON

Steps:

• Make the dressing: Combine the buttermilk, sour cream, mayonnaise, 2 tablespoons each chives and dill, the lemon juice and hot sauce in a blender. Blend until very smooth. Season with salt and pepper. Refrigerate until ready to use.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
• To serve, arrange the lettuce leaves on a platter and top with the tomatoes, radishes, cucumber and bacon. Season with salt and pepper. Drizzle most of the dressing over the salad and serve the remaining dressing on the side. Sprinkle with the remaining 1 tablespoon each chives and dill.

BACON-RANCH CHOPPED SALAD

Steps:

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

GRILLED CHICKEN BACON RANCH SALAD

Steps:

• Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
• Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
• Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

CHICKEN BACON RANCH SALAD

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.

CHEDDAR BACON RANCH BOWL BURGERS RECIPE BY TASTY

Steps:

• Combine cheese, bacon pieces, jalapeños, and ranch in a bowl. Stir together and refrigerate.
• Season the ground beef with salt and pepper in a large bowl, and mix in with your hands.
• Grab a baseball-sized piece of beef. Roll it with your hands into a ball and place on a parchment lined baking tray.
• Using a clean, empty soda or beer can, press the ball of beef around the can to create a bowl. Make sure to smooth out any cracks.
• Fill the bowls with the cheddar mixture and refrigerate for 2 hours.
• Preheat the grill to 350˚F (175˚C).
• Cook burger bowls over indirect heat for 25-30 minutes.
• Serve with or without a bun with your favorite toppings.
• Enjoy!

CHICKEN BACON RANCH WRAPS RECIPE

Steps:

• On each tortilla, spread 1 1/2 tablespoons of ranch.
• Layer each tortilla with lettuce, grilled chicken, bacon, and cheddar cheese.
• Roll up and serve.