Elegant Ranch Spinach Food

RANCH SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, red pepper, cheese, olives and onion. Add dressing; toss to coat.

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

SPINACH AND EGG SANDWICHES

Steps:

• Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
• Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.

ELEGANT RANCH SPINACH

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach as directed on package; drain thoroughly, squeeze dry.
• In a skillet, saute mushrooms in butter until softened, about 5 minutes.
• In large bowl, whisk together salad dressing and cheese; stir in spinach, mushrooms and artichoke hearts.
• Pour mixture into a lightly buttered 2-quart casserole. Cover and bake about 20 to 30 minutes, or until heated through.

CHICKEN RANCH SPINACH #RSC

Steps:

• Cut the chicken breast into medium square size.
• Season chicken with lemon,salt and pepper.
• lightly spray skillet and cook chicken on both side.
• Remove chicken and sauté spinach in the same skillet for about 4 minute and then add the chicken and ranch mix(mix with 1 cup of milk).
• Let it cook on high for 3 minute then reduce heat to simmer.
• Cook frozen corn as directed on the bag and season with salt and pepper.
• Cook rice as directed.
• Serve hot.

ELEGANT SPINACH SALAD

Steps:

• In bowl, whisk together minced garlic, scallions, mustard, dill and vinegar.
• Pour in olive oil, whisking constantly until combined.
• Add artichokes; toss.
• Arrange spinach and radicchio leaves on platter. Spoon artichoke mixture in center.