Chopped Salad With Jalapeño Ranch Dressing Recipes

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SUMMER CHOPPED SALAD WITH RANCH DRESSING



Summer Chopped Salad with Ranch Dressing image

Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 clove garlic
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup buttermilk
1 teaspoon white wine vinegar
2 tablespoons minced chives
2 tablespoons minced flat-leaf parsley
1 scallion (white and green parts), thinly sliced
8 ounces small red-skinned potatoes, halved
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 ears of corn)
1 cup chopped fresh green or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 Kirby cucumber with peel, chopped
4 cups torn mixed greens, such as arugula, romaine and watercress
1 cup sprouts, such as alfalfa, broccoli, radish or pea, optional

Steps:

  • For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.)
  • For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
  • Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
  • When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.

CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING



Chopped Salad With Jalapeño-Ranch Dressing image

This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.

Provided by Alexa Weibel

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 cup buttermilk
1/2 cup mayonnaise
3 large scallions, trimmed and finely chopped (about 1/4 cup)
1/3 cup finely chopped fresh cilantro
2 tablespoons finely chopped jalapeño with its seeds (or to taste)
1 lime, zested
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt (Diamond Crystal) and black pepper
3 romaine lettuce hearts (about 1 pound), trimmed and chopped into bite-size pieces
3 fresh ears of corn, shucked, kernels removed from cobs
8 radishes, halved lengthwise and thinly sliced into half-moons
2 large, ripe avocados, pitted and diced
5 scallions, trimmed and thinly sliced at an angle
1/2 cup crumbled Cotija (or grated Parmesan)
1 cup chopped cilantro, leaves and tender stems
2 cups crumbled lime tortilla chips (optional)

Steps:

  • Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
  • In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
  • Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.

JALAPENO RANCH SALAD DRESSING



Jalapeno Ranch Salad Dressing image

Cool, creamy, and spicy. Crazy good salad dressing you could also use as a dip. This recipe is a lot like the dip they serve at Chuy's, which is a restaurant we have in Texas.

Provided by bbqgirl

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 15m

Yield 12

Number Of Ingredients 5

3 tomatillos, husked and quartered
½ bunch cilantro
2 pickled jalapeno peppers
1 (16 ounce) container fat-free sour cream
2 (1 ounce) packages ranch dressing mix

Steps:

  • Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
  • Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 0.1 g, Fiber 0.2 g, Protein 2.8 g, Sodium 405.3 mg, Sugar 4.4 g

GARDEN CHOPPED SALAD WITH RANCH DRESSING



Garden Chopped Salad with Ranch Dressing image

Categories     Salad     Leafy Green     Tomato     Vegetable     No-Cook     Quick & Easy     Summer     Parade

Yield Makes 8 servings

Number Of Ingredients 10

2 heads romaine lettuce, tough outer leaves removed
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) carrots
2 cups diced (1/4 inch) hothouse (seedless) cucumber
2 cups diced (1/4 inch) ripe tomatoes
4 scallions (3 inches of green left on), thinly sliced
2 ripe avocados
1 1/2 tablespoons fresh lime juice
About 1 cup Ranch Dressing
Salt and freshly ground black pepper, to taste

Steps:

  • 1. Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, cucumber, tomatoes, and scallions.
  • 2. Peel and pit the avocados. Cut them into 1/4-inch dice and place in a small bowl. Add the lime juice and toss well (to prevent discoloration). Add the avocados to the other vegetables and toss with the Ranch Dressing. Before serving, season with salt and pepper. Serve with any extra dressing alongside.

JALAPENO RANCH DRESSING



Jalapeno Ranch Dressing image

A spicy twist on traditional ranch dressing. I use this on taco salads and as a dipping sauce for taquitos, mini-tacos, jalapeno poppers, etc. It's good with or without the avocado! Add more peppers to taste. I make a batch with habaneros for my father-in-law, too!

Provided by Nicole

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Ranch Dressing Recipes

Time 2h15m

Yield 32

Number Of Ingredients 5

3 cups ranch salad dressing (such as Hidden Valley® Original Ranch®)
1 tablespoon cilantro leaves, minced
¼ cup pickled jalapeno pepper, chopped
1 tomato, chopped
1 avocado - peeled, pitted, and chopped

Steps:

  • Blend ranch dressing, cilantro, jalapeno pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 1.8 g, Cholesterol 6.1 mg, Fat 12.6 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 233.8 mg, Sugar 1.1 g

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

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

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