Sam Choys Garlic Ranch Salad Dressing Recipes

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RANCH DRESSING



Ranch Dressing image

Provided by Ellie Krieger

Categories     condiment

Time 25m

Yield 8 servings, makes 1 cup, 1 serving is 2 tablespoons

Number Of Ingredients 9

1/2 cup nonfat plain yogurt, or 1/3 cup nonfat Greek style yogurt
1/3 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon finely chopped fresh chives
Salt

Steps:

  • If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.

Nutrition Facts : Calories 50 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 2.5 milligrams, Sodium 70 milligrams, Carbohydrate 2 grams, Fiber 2 grams, Protein 1 grams

HOMESTYLE GARLIC RANCH DRESSING



Homestyle Garlic Ranch Dressing image

Ranch dressing connoisseurs will love this recipe! It is a staple in our household and we make a fresh batch every week.

Provided by gbrlbll

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 10m

Yield 60

Number Of Ingredients 10

2 cups mayonnaise
1 cup buttermilk
1 small onion, diced
½ cup vegetable oil
2 hard-boiled eggs, diced
5 tablespoons sour cream
2 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 pinches kosher salt

Steps:

  • Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in refrigerator for up to 1 week.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 0.8 g, Cholesterol 10.5 mg, Fat 8.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 62.3 mg, Sugar 0.4 g

SAM CHOY'S GARLIC RANCH SALAD DRESSING



Sam Choy's Garlic Ranch Salad Dressing image

Make and share this Sam Choy's Garlic Ranch Salad Dressing recipe from Food.com.

Provided by lazyme

Categories     Salad Dressings

Time 10m

Yield 1 quart

Number Of Ingredients 10

3 garlic cloves, minced
1/2 cup onion, minced
1/4 cup sugar
1/4 cup red wine vinegar
1/2 cup olive oil
2 cups mayonnaise
salt and pepper, to taste
2 teaspoons dry mustard
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped

Steps:

  • Combine all ingredients and whisk until thoroughly blended.
  • Chill.

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.

GARLIC RANCH DRESSING



Garlic Ranch Dressing image

This is a great dressing to use for, just not salads, but for sandwiches and as a dip with crudites. From Sam Choy.

Provided by Hey Jude

Categories     Spreads

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 10

3 cloves garlic, minced
1/2 cup onion, minced
1/4 cup sugar
1/4 cup red wine vinegar
1/2 cup olive oil
2 cups mayonnaise
salt and pepper
2 teaspoons dry mustard
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped

Steps:

  • combine all ingredients and whisk until thoroughly blended and then CHILL.
  • Serve on green salads, Enjoy.

SAM CHOY'S ASIAN MACADAMIA CHICKEN SALAD WITH FRIED NOODLES RECIPE



Sam Choy's Asian Macadamia Chicken Salad with fried noodles Recipe image

Provided by ShazInNV

Number Of Ingredients 18

Garnish:
4 boneless chicken breast halves (skin left on), 8 ounces each
Asian chicken marinade, recipe below
2 cups oil, for deep-frying
1-ounce package rice noodles
12 wonton wrappers
1 medium head iceberg lettuce, shredded
2 cups won bok (Chinese cabbage) or napa cabbage, finely chopped
1 cup bean sprouts
1 cup thin julienned red bell pepper
1 cup thin julienned yellow bell pepper
1/2 cup thinly sliced (diagonally) green onions
1 medium carrot, grated
6 radishes, thinly sliced
1 cup whole macadamia nuts
Sweet-and-sour cucumber vinaigrette, see recipe, optional
1 head leaf lettuce, leaves separated, for salad bed
4 sprigs cilantro, coarsely chopped

Steps:

  • 1. Cover the chicken with the marinade, and refrigerate for 1 to 2 hours. 2. Heat the oil in a wok until hot but not smoking (350 degrees on a deep-fry thermometer). Drop in the rice noodles and remove as soon as they puff up. (Don't brown them.) Drain on paper towels and break into bite-size pieces when cool. Set aside. 3. Cut the wonton wrappers into strips and deep-fry them until golden brown in the same oil you used for the noodles. Drain on paper towels and set aside. 4. As soon as everything else is done, and the iceberg lettuce and other vegetables are sliced, chopped and refrigerated, you can cook the chicken. Fry breasts (skin on) in 2 tablespoons of oil until they are golden brown. Start on high heat, then finish on medium. After you turn the heat down, you can baste the chicken with marinade. Continue basting, using about 1/2 cup of marinade in all, until the liquid is absorbed and chicken is nicely browned. When done, let cool to room temperature and cut into strips. 5. Toss shredded lettuce, cabbage, bean sprouts and remaining vegetables together with the chicken and bite-size pieces of rice noodles in a mixing bowl. Add half the macadamia nuts and half the fried wonton strips, and toss with the salad, reserving remaining nuts and wonton strips for garnish. 6. Arrange a bed of your favorite leaf lettuce on individual salad plates. Use 1/4 of the remaining macadamia nuts, 1/4 of the remaining wonton strips, and a spring of cilantro to garnish each salad. Asian chicken marinade: Blend 1/4 cup cornstarch and 1 tablespoon brown sugar and set aside. Mix together 1 cup each soy sauce and salad oil; 1/4 cup each minced fresh cilantro and mirin (Japanese sweet rice wine); 2 tablespoons each minced fresh garlic, peeled and minced fresh ginger, and thinly sliced green onion; 1 teaspoon each sesame oil and salt, and 1/2 teaspoon white pepper. Slowly add the cornstarch mixture to the marinade, whisking constantly to prevent lumps. Makes 2 3/4 cups. Sweet-and-sour cucumber vinaigrette: Blend 1 cup each white wine vinegar and grated cucumbers, 3/4 cup granulated sugar, 1/2 cup water, 1 1/2 teaspoons peeled and grated fresh ginger and pinch of salt until sugar dissolves. Chill. Makes 2 cups.

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