Spring Greens Salad With Traditional Ranch Dressing 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.

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

SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING



Spring Greens Salad with Traditional Ranch Dressing image

Number Of Ingredients 0

Steps:

  • For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 239

NUTTY GREENS WITH RANCH DRESSING



Nutty Greens with Ranch Dressing image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this easy-to-make vegetable salad with ranch dressing - ready in just 5 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 5m

Yield 8

Number Of Ingredients 6

1/2 package (12-ounce size) soft silken tofu
1 envelope (1 ounce) ranch dressing mix
1/2 cup soymilk
1 bag (12 ounces) salad greens with red cabbage and shredded carrots (8 cups)
2/3 cup roasted soy nuts
1/2 cup shredded reduced-fat Cheddar or blue cheese (2 ounces)

Steps:

  • Place tofu, dressing mix and soymilk in blender or food processor. Cover and blend on high speed until smooth and creamy.
  • Toss salad greens with tofu mixture in large serving bowl. Sprinkle with soy nuts and cheese.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

SPRING GREENS SALAD WITH DIJON VINAIGRETTE



Spring Greens Salad with Dijon Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

1 teaspoon smooth or whole-grain Dijon mustard
2 tablespoons fresh lemon juice (from 1 lemon)
6 tablespoons best-quality extra-virgin olive oil
1/2 teaspoon minced garlic
Coarse salt and freshly ground pepper
4 cups packed mixed baby greens such as mustard, kale, swiss chard, spinach, baby arugula, mache, and purslane
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh chervil leaves
2 tablespoons finely sliced fresh chives

Steps:

  • Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.
  • Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.

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.

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