Ranch Dressing For Tossed Salad Recipes

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FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS



Family Favorite Salad with Homemade Ranch Dressing and Croutons image

Provided by Guy Fieri

Categories     side-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 26

1 head butter lettuce, washed, spun dry and torn or cut into bite-size pieces
1/2 head red leaf lettuce, washed, spun dry and torn or cut into bite-size pieces
3/4 cup Ranch Dressing, recipe follows
1 cup Croutons, recipe follows
1 pint cherry or grape tomatoes, cut in 1/2
2 ripe avocados, halved, pitted and flesh diced
2 pieces bacon, cooked until crisp and crumbled
1/3 cup sour cream
1/2 cup mayonnaise
1 cup buttermilk
3 tablespoons freshly chopped chives
2 tablespoons freshly chopped Italian parsley leaves
1/2 teaspoon dried dill
1 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 tablespoon white vinegar
1 tablespoon garlic paste, (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste)
1/2 teaspoon salt, plus more for sprinkling
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne
1/2 teaspoon paprika
2 teaspoons dried parsley
1 teaspoon dried basil
2 teaspoons garlic paste, (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make paste)
1/3 cup extra-virgin olive oil
4 cups cubed stale Italian bread, cut into 3/4-inch cubes

Steps:

  • In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
  • In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
  • Preheat the oven to 325 degrees F.
  • In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.

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.

LAYERED RANCH SALAD



Layered Ranch Salad image

A creamy ranch dressing tastefully tops lettuce, beans, vegetables and broccoli coleslaw blend.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 35m

Yield 10

Number Of Ingredients 10

6 cups shredded romaine lettuce
1 can (15 oz) garbanzo beans, drained, rinsed
1 medium yellow bell pepper, chopped (1 cup)
1/2 cup chopped red onion
2 cups broccoli coleslaw blend (from 16-oz bag)
3 medium plum (Roma) tomatoes, chopped (1 1/2 cups)
1/4 cup finely chopped fresh parsley
1/2 cup mayonnaise or salad dressing
1/2 cup ranch dressing
1 1/2 cups Parmesan-flavored croutons

Steps:

  • In 3-quart clear bowl, layer all ingredients except mayonnaise, dressing and croutons in order listed. In small bowl, mix mayonnaise and dressing; spread over top. Cover; refrigerate until serving.
  • Just before serving, sprinkle with croutons. If desired, toss to mix.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 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.

RANCH SALAD DRESSING



Ranch Salad Dressing image

Make and share this Ranch Salad Dressing recipe from Food.com.

Provided by Anita Harris

Categories     Salad Dressings

Yield 10 serving(s)

Number Of Ingredients 6

1 cup mayonnaise (not salad dressing)
1 cup buttermilk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried parsley flakes
1 teaspoon dried chives

Steps:

  • Put mayonnaise in a mixing bowl.
  • Gradually whisk buttermilk into mayonnaise and whisk until smooth.
  • When mixture is creamy add rest of ingredients and mix until well blended; chill.

RANCH SALAD DRESSING



Ranch Salad Dressing image

For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 5m

Number Of Ingredients 7

1 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 teaspoons chopped fresh thyme leaves
1/4 small garlic clove, minced
Pinch of cayenne pepper
Coarse salt and ground pepper

Steps:

  • In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in thyme, garlic, and cayenne pepper. Season to taste with salt and pepper.

Nutrition Facts : Calories 46 g, Fat 4 g, Protein 1 g

GREEN SALAD WITH RANCH DRESSING



Green Salad with Ranch Dressing image

This simple salad with easy homemade ranch dressing will put you off bottled dressings for good.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1/3 cup plain low-fat yogurt
1 teaspoon Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon honey
Coarse salt and ground pepper
1 small head green leaf lettuce, torn into bite-size pieces
2 medium carrots, shaved into ribbons with a vegetable peeler

Steps:

  • In a medium bowl, combine yogurt, mustard, vinegar, and honey; season with salt and pepper. Add lettuce and carrots, toss to combine, and serve immediately.

Nutrition Facts : Calories 37 g, Fat 1 g, Fiber 1 g, Protein 2 g

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10 WAYS TO USE RANCH DRESSING FOR MORE THAN SALADS

From allrecipes.com
  • Dip. Yes, ranch dressing makes great dip all by itself, but you can also use it as a base to to boost the flavor in other dips. Try this recipe for Amazing Buffalo Dip made with ranch dressing.
  • Dressing. Start with bottled ranch dressing and blend it with chopped jalapeño, avocado, and a squeeze of lime to make a creamy jalapeño ranch dressing.
  • Casseroles. Want to transform your next creamy rice casserole? Add ranch dressing. You can use the dry packet or bottled dressing and just mix it right in.
  • Soups. Sprinkle in a packet of dry ranch mix to add flavor and a little bit of thickening. Try it with taco soup and chili.
  • Roasts. Ranch dressing is one of the five ingredients you need to make this top-rated slow cooker Mississippi Pot Roast. You can also try it in a classic Slow Cooker Pot Roast that's loaded with root vegetables.
  • Sauces. Nicole likes to use ranch dressing (bottled or dry mix) to help thicken and richen cream sauces. Try melting some cream cheese and milk or broth together and stirring in some ranch for some great flavor.
  • Marinades. Ranch dressing makes great marinades. Pour the bottled dressing over chicken and let it sit for at least 30 minutes before cooking. Or you can combine a packet of dry ranch dressing mix with olive oil, vinegar, mustard, and Worcestershire for a marinade you can use on grilled chicken, pork, fish, and vegetables.
  • Coating & Breading. Create great seasoned coatings using dry ranch dressing mix. Sprinkle on potatoes before frying or roasting, and add it to breadcrumbs to make a super flavorful coating.
  • Secret Ingredient (Shhh!) Add bottled or dry ranch dressing to burgers, meatloaf, and meatballs for an instant flavor boost no one will be able to quite pin down.
  • Ice Cream. Yes Ranch Dressing Ice Cream is a thing. And Nicole says she's not making it! Related: Want to make ranch dressing from scratch? This recipe for Dry Buttermilk Ranch Dressing makes a homemade mix you can use as a dry seasoning, or mix it with mayonnaise and milk to make a creamy dressing (the recipe gives you the amounts).


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