SUMMER CHOPPED SALAD WITH RANCH DRESSING
Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
SPICY RANCH DRESSING
Provided by Guy Fieri
Time 1h10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed.
- Add this to a blender with the remaining ingredients. Puree and taste to adjust seasoning.
- Remove and place in a small bowl and refrigerate for 1 hour.
SPICY RANCH CHOPPED CHICKEN CABBAGE SALAD
Spicy ranch chopped chicken cabbage salad made with a rainbow of veggies like bell pepper, carrots, crunchy cabbage, sweet corn and a kick of heat from jalapeño. Top this healthy chopped chicken salad with a homemade spicy greek yogurt ranch dressing for a deliciously filling salad that will keep you satisfied!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dinner Gluten Free Lunch Nut Free
Time 40m
Number Of Ingredients 34
Steps:
- Marinate your chicken for at least 30 minutes: in a large bowl, add chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and freshly ground black pepper. Toss well to combine, then place in the fridge until ready to use.
- While the chicken is marinating you can prep and chop the veggies for the salad. Place all ingredients for the salad in the bowl, except the tortilla strips (and the dressing).
- Make your dressing by combining the following ingredients in a medium bowl or mason jar: greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill, salt, water and hot sauce. Mix or shake until well combined, taste, and add more hot sauce if you like it spicier, then pour dressing all over the salad and use a tongs to combine salad together with dressing.
- When ready to grill chicken: Preheat your grill to 400 degrees F and scrape off any leftover bits from the grates. Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 7-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Cook time will vary a bit depending on the size of your chicken breast, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer.
- Once chicken is done, cut into strips and top the salad with it, then add tortilla strips. Garnish/top with avocado, cilantro and green onion.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 492 kcal, Fat 20.9 g, SaturatedFat 2.9 g, Carbohydrate 45.2 g, Fiber 7.6 g, Sugar 14.1 g, Protein 37.8 g
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.
CRISP SIDE SALAD
"The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. "I like to make the dressing ahead to let the flavors blend," remarks the Torrance, California cook.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. , In a large salad bowl, combine the greens, zucchini, carrots, celery and onions. Drizzle with dressing and toss to coat. Top with the croutons, almonds and sesame seeds.
Nutrition Facts : Calories 204 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 382mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.
CRISP SIDE SALAD
Found this recipe in Quick Cooking. Recipes states: "The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. I like to make the dressing ahead to let the flavors blend, remarks the Torrance, California cook." Time doesn't include time for chilling dressing.
Provided by diner524
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a jar with a tight-fitting lid, combine the olive oil, cider vinegar, sugar, salt and pepper; shake well.
- In a large salad bowl, combine the greens, zucchini, carrots, celery and onions.
- Drizzle with dressing; toss to coat.
- Top with croutons and toasted almonds and sesame seeds.
Nutrition Facts : Calories 207.5, Fat 16.5, SaturatedFat 2.3, Cholesterol 0.2, Sodium 379.2, Carbohydrate 13.8, Fiber 3.2, Sugar 7.5, Protein 3
SPICY MEXICALI SALAD WITH CHIPOTLE RANCH DRESSING
I really enjoy salads, but am always on the lookout for something new and interesting. I found this one on the Kraft site, tried it and thoroughly enjoyed it. Hope you do too!
Provided by Lexie
Categories < 30 Mins
Time 16m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix dressing and chipotle pepper together until combined. Refrigerate until ready to use.
- Heat oil in skillet.
- Add corn, red pepper, onions, garlic and chili powder; saute until vegetables are crisp-tender.
- Place salad greens on plate, top with vegetable mixture, then grilled chicken breast, sliced into strips.
- Pour on the dressing and enjoy!
Nutrition Facts : Calories 502.2, Fat 30.2, SaturatedFat 4.7, Cholesterol 80.6, Sodium 528.2, Carbohydrate 28.5, Fiber 3.8, Sugar 8.7, Protein 31.2
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