Ranch Dressing Mix Plus Thousand Island And Cucumber Ranch Recipes

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RANCH DRESSING MIX PLUS



Ranch Dressing Mix Plus image

"Dry mixes like the one for this versatile dressing are great because they're so quick to prepare and save money," shares Iola Egle of McCook, Nebraska. Simple ingredients added to the basic ranch blend produce two tasty options.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 cups.

Number Of Ingredients 17

1 cup dried parsley flakes
1/2 cup finely crushed saltines (about 15 crackers)
1/2 cup dried minced onion
1/2 cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons dill weed
ADDITIONAL INGREDIENTS:
2 cups mayonnaise
2 cups buttermilk
FOR THOUSAND ISLAND DRESSING:
1/4 cup chili sauce
2 tablespoons sweet pickle relish
FOR CUCUMBER DRESSING:
1 medium cucumber, peeled, seeded and pureed
1 teaspoon celery seed

Steps:

  • In a large bowl, combine the first eight ingredients. Divide into four portions; store in airtight containers in a cool, dry place. Yield: 3 cups mix (four portions of dressing mix--each portion makes 6 batches of salad dressing). , For ranch dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk. Refrigerate until serving. Yield: 4 cups. , For Thousand Island dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing. , For cucumber dressing: Add cucumber and celery seed to 1 cup prepared ranch dressing.

Nutrition Facts : Calories 107 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

RANCH DRESSING MIX PLUS



Ranch Dressing Mix Plus image

Make and share this Ranch Dressing Mix Plus recipe from Food.com.

Provided by Nancy Van Ess

Categories     < 15 Mins

Time 5m

Yield 4 cups

Number Of Ingredients 14

1 cup dried parsley flakes
1/2 cup saltine, finely crushed (about 15 crackers)
1/2 cup dried onion, minced
1/2 cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons dill weed
2 cups mayonnaise
2 cups buttermilk
1/4 cup chili sauce
2 tablespoons sweet pickle relish
1 medium cucumber, peeled, seeded (pureed)
1 teaspoon celery seed

Steps:

  • In a large mixing bowl, combine first 8 ingredients; mix well.
  • Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
  • Refrigerate until serving.
  • For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
  • For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.

Nutrition Facts : Calories 795, Fat 42.2, SaturatedFat 6.8, Cholesterol 35.5, Sodium 1416.3, Carbohydrate 96, Fiber 9.9, Sugar 24, Protein 16.3

RANCH DRESSING MIX PLUS THOUSAND ISLAND AND CUCUMBER RANCH



Ranch Dressing Mix Plus Thousand Island and Cucumber Ranch image

This is from TOH. Its great because you can mix the dry ingredients and keep in a cool dry place in ziploc bags. All you have to do later is to add the ingredients for the other dressings and enjoy. I suggest refrigerating at least 24 hours before serving to allow the flavors to blend. The base mix yields 3 cups of mix. This divides into 4 portions to use at any point. Each portion makes 6 batches of salad dressing.

Provided by quick meal

Categories     < 15 Mins

Time 5m

Yield 24 batches

Number Of Ingredients 14

1 cup dried parsley flakes
1/2 cup finely crushed saltine
1/2 cup dried onion flakes
1/2 cup garlic salt
1/2 cup onion salt
1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons dill weed
2 cups mayonnaise
2 cups buttermilk
1/4 cup chili sauce
2 tablespoons sweet pickle relish
1 medium cucumber, peeled, seeded and pureed
1 teaspoon celery seed

Steps:

  • BASE MIX: In a large bowl, combine the first 8 ingredients. Divide into 4 portions; store in containers or bags in a cool dry place.
  • RANCH DRESSING: In a bowl, whisk together 2 tablespoons mix with mayo and buttermilk. Refrigerate until serving. Serve as is, or use to make one of the following great dressings.
  • THOUSAND ISLAND DRESSING: Add chili sauce and pickle relish to 1 cup prepared Ranch dressing.
  • CUCUMBER RANCH DRESSING: Add cucumber and celery seed to 1 cup prepared Ranch Dressing.

Nutrition Facts : Calories 110.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 5.9, Sodium 224.5, Carbohydrate 11.2, Fiber 0.9, Sugar 4.2, Protein 1.8

RANCH DRESSING



Ranch Dressing image

Provided by Food Network

Time 5m

Yield About 1 3/4 cups

Number Of Ingredients 10

3/4 cup lowfat buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon dried chives
1 tablespoon dried parsley flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Steps:

  • In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine.
  • Store in an airtight container in the refrigerator for up to 1 week.

HOMEMADE RANCH DRESSING MIX



Homemade Ranch Dressing Mix image

Used as both a mix for a dip and a dressing, this tangy ranch mix is both tasty and versatile. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 16 servings per batch.

Number Of Ingredients 10

1/3 cup buttermilk blend powder
1/4 cup dried parsley flakes
2 tablespoons dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
ADDITIONAL INGREDIENTS FOR SALAD DRESSING:
1 cup reduced-fat mayonnaise
1 cup plus 6 tablespoons buttermilk
ADDITIONAL INGREDIENTS FOR DIP:
2 cups reduced-fat sour cream

Steps:

  • Combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup)., For salad dressing: In a small bowl, whisk the mayonnaise, buttermilk and 3 tablespoons mix. Refrigerate for at least 1 hour. Yield: about 2 cups., For dip: In a small bowl, combine sour cream and 3 tablespoons mix. Refrigerate for at least 2 hours. Serve with assorted crackers and fresh vegetables.

Nutrition Facts : Calories 62 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 219mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CUCUMBER RANCH DRESSING



Cucumber Ranch Dressing image

Ranch dressing pairs up well with sturdy lettuces, not delicate ones, which droop under its heft. Ours also makes a refreshing dip for blanched vegetables such as these mixed beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/4 cups

Number Of Ingredients 10

1 medium cucumber, peeled, halved lengthwise, seeded, and grated on the large holes of a box grater
1 tablespoon shallot, finely chopped
3/4 cup sour cream
1/4 cup low-fat buttermilk
1/4 cup mayonnaise
3 1/2 tablespoons (about 1 lemon) fresh lemon juice
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
3 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons fresh chives, finely chopped

Steps:

  • Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired.

CLASSIC RANCH DRESSING



Classic Ranch Dressing image

The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics. To recreate that taste, this recipe is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on. It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed. If you don't like the zip of mustard, try hot sauce or Worcestershire sauce instead - or simply omit for a milder taste. To make a thick dip instead of a pourable dressing, reduce the amount of buttermilk to 1/4 cup.

Provided by Julia Moskin

Categories     dips and spreads, salads and dressings

Time 15m

Yield 4 to 5 cups dressing

Number Of Ingredients 12

1 1/2 teaspoons dried chives
1 teaspoon dried parsley
1 teaspoon dried dill
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard powder (optional)
2 tablespoons buttermilk powder (optional)
1/2 cup chilled sour cream or mayonnaise
1/2 cup chilled buttermilk
Salt, to taste

Steps:

  • For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.
  • To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 65 milligrams, Sugar 1 gram

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