Vegetable Salad With Ranch Dressing Recipes

VEGETABLE CHOPPED SALAD WITH RANCH

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.

SUMMER CHOPPED SALAD WITH RANCH DRESSING

Steps:

• For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.)
• For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
• Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
• When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.

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.

MARINATED VEGETABLE SALAD

Steps:

• In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.

VEGETABLE SALAD WITH RANCH DRESSING

Steps:

• Combine all vegetables in large bowl.
• Toss salad with enough dressing to coat.
• Season to taste with salt and pepper.

RANCH VEGGIE SALAD

Steps:

• Mix all ingredients together.
• Chill for at least an hour to let the flavors combine.

RANCH SALAD WITH ROASTED VEGETABLES

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.

GARDEN CHOPPED SALAD WITH RANCH DRESSING

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.

CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING

Steps:

• Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
• In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
• Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.

RANCH SALAD DRESSING

Steps:

• In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in thyme, garlic, and cayenne pepper. Season to taste with salt and pepper.

SKILLET RANCH VEGETABLES

Steps:

• In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Remove with a slotted spoon to serving dish.

GREEN SALAD WITH RANCH DRESSING

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.