Crunchy Summer Salad With Jalapeno Ranch Dressing Recipes

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

Ingredients

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.

CRUNCHY SUMMER SALAD

Crunchy Summer Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 7

Ingredients

2 Kirby cucumbers, unpeeled and thinly sliced (about 2 cups)
1 1/2 cups fresh corn kernels (from 2 ears)
9 ounces sugar snap peas, trimmed (2 3/4 cups)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 firm-ripe avocados, halved and cut into wedges

Steps:

Combine cucumbers, corn, and sugar snaps in a bowl. Drizzle with lemon juice and oil; season with salt and pepper. Toss to combine. Gently fold in avocados and serve immediately.

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

Ingredients

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

CRUNCHY SUMMER SALAD WITH JALAPENO RANCH DRESSING

Crunchy Summer Salad with Jalapeno Ranch Dressing image

Jicama, carrots and celery give this summer salad its crunchy credentials. And for the dressing? We went for a creamy ranch with a jalapeño kick.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup KRAFT Lite Ranch Dressing
3 fresh jalapeño peppers, halved, seeded
1/4 cup cilantro leaves
2 Tbsp. lime juice
1 medium jicama, peeled, cut into matchstick pieces
1 large carrot, peeled, cut into matchstick pieces
2 stalks celery, cut into matchstick pieces
8 cherry tomatoes, quartered
3 cups torn lettuce
1 Tbsp. sesame seed, toasted

Steps:

Place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.
Toss jicama, carrots, celery and tomatoes in large bowl. Add dressing mixture; mix lightly.
Cover large platter with lettuce; top with vegetable mixture. Sprinkle with sesame seed.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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

Ingredients

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.

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