RUBY TUESDAY RANCH DRESSING RECIPE
Making this Ruby Tuesday ranch dressing recipe could not be easier! If you love the ranch dressing at Ruby Tuesday, you can make it at home. This simple homemade ranch dressing is perfect for salads, dipping veggies, and more!
Provided by Meagen Brosius
Categories Cooking/Recipes
Time 12h5m
Number Of Ingredients 9
Steps:
- Rinse your cilantro leaves, mince, and set aside.
- Rinse your red onion, mince, and set aside.
- In a small bowl, whisk together the lime juice, buttermilk, and mayonnaise.
- Add the sugar, salt, garlic, and pepper to the mix.
- Add in the cilantro and red onion.
- Mix everything together well. Place in the fridge for at least 12 hours. (we left ours overnight.) Serve cold.
Nutrition Facts : Calories 37 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CILANTRO LIME DRESSING
I wanted to reproduce the cilantro lime dressing from el Pollo Loco®. I have been on a poblano pepper kick lately, so here is my version.
Provided by Isabel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Coat poblano peppers with vegetable oil and place on a baking sheet.
- Cook peppers under the broiler until blistered and scorched, about 10 minutes. Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.
- Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 1.4 g, Cholesterol 5.2 mg, Fat 11.3 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 90.4 mg, Sugar 0.4 g
TGI FRIDAY'S COPYCAT CILANTRO LIME DRESSING RECIPE - (4.5/5)
Provided by á-2063
Number Of Ingredients 9
Steps:
- Juice the lime to 1/4 cup - wash and pick leaves off of several sprigs of cilantro, chop coarsely to equal a heaping 1/4 cup peel and mince a garlic clove, if they are small use 2, grate the fresh ginger, mince the jalapeno, put all of the above in a food processor and process until every thing is very fine pieces. Add the honey & balsamic vinegar process a little, then drizzle in the olive oil. Salt to taste, I used 6 pinches of kosher salt. Table salt, don't use as much.
SHRIMP SALAD WITH CILANTRO DRESSING
This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.
Nutrition Facts : Calories 305 calories, Fat 20g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.
CILANTRO LIME DRESSING
The clean, fresh flavors of cilantro and lime make this one of our all-time favorite dressings. If you like a smooth, emulsified dressing, make it in a blender.
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Whisk together all of the ingredients in a bowl. Or for a bright green, smooth dressing, in a blender on low speed, whirl the cilantro, scallions, lime juice, salt, and red pepper flakes, if using, until smooth. Add the olive oil in a steady stream and as soon as the dressing is thick, turn off the blender.
- Store in the refrigerator for up to a week.
- Adds a wonderful flavor to rice, potato, or bean salads, such as Southwestern Black Bean Salad (page 104). Delicious drizzled on avocado cubes or shredded jicama. Excellent as a dressing for fish or shrimp.
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