GRILLED VEGGIE SALAD WITH AVOCADO RANCH
Steps:
- For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green. Set aside.
- For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.
- Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired.
VEGETABLE CHOPPED SALAD WITH RANCH
A versatile, many veggie salad that features our creamy buttermilk Ranch dressing? Yes, please.
Provided by Panera at Home
Categories Salads
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Bring 4 cups water to a boil in a medium pot. Add broccoli and green beans and simmer for 1 minute. Drain and place into an ice-water bath to stop the cooking. Drain and refrigerate until ready to assemble salad., In a large bowl, combine blanched broccoli and green beans, cucumber, bell pepper, carrot, edamame, corn, beets, tomatoes, and mixed greens. Add ranch dressing and lightly toss until combined. Garnish with sunflower seeds.
Nutrition Facts : Calories 220, Fat 11g, SaturatedFat 1g, TransFat 0g, Cholesterol 0mg, Sodium 290mg, Carbohydrate 28g, Fiber 8g, Sugar 11g, Protein 8g
RANCH SALAD
A blend of blue cheese and ranch salad dressings gives the vegetables in this salad a tangy taste. It makes a big batch, so I often take it to potlucks.-Marlene Thompson, Winchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- Combine vegetables, bacon and cheese in a large salad bowl. Combine salad dressings; pour over salad and toss to mix. Chill.
Nutrition Facts :
FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS
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.
RANCH VEGGIE SALAD
This is one of those recipes where you look at it and say, you know I think I'll add this or maybe I'll skip that and you still have a great tasting salad.
Provided by Mysterygirl
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Chill for at least an hour to let the flavors combine.
RANCH SALAD WITH ROASTED VEGETABLES
Instead of serving salad on one plate and roasted vegetables on another, let them party together with some ranch dressing and Parmesan.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Combine first 4 ingredients in 15x10x1-inch pan.
- Bake 25 min. or until tender, stirring after 15 min. Cool 5 min.
- Toss lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
VEGETABLE SALAD WITH RANCH DRESSING
From March 1999 Bon Appetit. Delicious when served with pot roast or beef stew. Very easy to prepare.
Provided by Obag6142
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all vegetables in large bowl.
- Toss salad with enough dressing to coat.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 204.6, Fat 15.9, SaturatedFat 2.4, Cholesterol 8.1, Sodium 365.3, Carbohydrate 12.2, Fiber 3.1, Sugar 5.7, Protein 3.8
GARDEN CHOPPED SALAD WITH RANCH DRESSING
Categories Salad Leafy Green Tomato Vegetable No-Cook Quick & Easy Summer Parade
Yield Makes 8 servings
Number Of Ingredients 10
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 VEGETABLE SALAD
Make and share this Ranch Vegetable Salad recipe from Food.com.
Provided by KayBeeOakdale
Categories Vegetable
Time 20m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Put veggies and cheese into a large bowl.
- Mix mayo, yogurt and Ranch powder to make the dressing and pour over veggies.
- Mix well and chill.
Nutrition Facts : Calories 113.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 16.1, Sodium 262.3, Carbohydrate 8.3, Fiber 2.1, Sugar 2.5, Protein 7.2
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