Layered Ranch Salad Food

RANCH 7 LAYER SALAD

Ranch 7 Layer Salad image

This Ranch 7 Layer Salad is loaded up with fresh veggies and a creamy ranch style dressing! It's a definite crowd pleaser!

Provided by Holly Nilsson

Categories Salad

Time 10m

Number Of Ingredients 15

Ingredients

8 cups iceberg lettuce (or romaine)
1 ½ cups frozen peas (defrosted)
1 bell pepper (red or yellow diced)
½ cups cherry tomatoes (halved)
3 green onions (sliced)
1 ¼ cup mayonnaise
¼ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon fresh parsley
1 tablespoon fresh dill
2 teaspoons sugar
salt & pepper to taste
6 slices bacon (cooked and crumbled)
2 cups cheddar cheese

Steps:

Place the lettuce in 9×13 dish. Layer remaining vegetables.
Combine dressing ingredients and spread over lettuce. Top with cheese and bacon.
Cover and refrigerate overnight (or at least 4 hours) before serving.

Nutrition Facts : Calories 324 kcal, Carbohydrate 6 g, Protein 14 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 340 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

LAYERED RANCH SALAD

Layered Ranch Salad image

A creamy ranch dressing tastefully tops lettuce, beans, vegetables and broccoli coleslaw blend.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 35m

Yield 10

Number Of Ingredients 10

Ingredients

6 cups shredded romaine lettuce
1 can (15 oz) garbanzo beans, drained, rinsed
1 medium yellow bell pepper, chopped (1 cup)
1/2 cup chopped red onion
2 cups broccoli coleslaw blend (from 16-oz bag)
3 medium plum (Roma) tomatoes, chopped (1 1/2 cups)
1/4 cup finely chopped fresh parsley
1/2 cup mayonnaise or salad dressing
1/2 cup ranch dressing
1 1/2 cups Parmesan-flavored croutons

Steps:

In 3-quart clear bowl, layer all ingredients except mayonnaise, dressing and croutons in order listed. In small bowl, mix mayonnaise and dressing; spread over top. Cover; refrigerate until serving.
Just before serving, sprinkle with croutons. If desired, toss to mix.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

LAYERED RANCH SALAD

Layered Ranch Salad image

"This is a wonderful recipe that's so easy to put together." Spinach and greens provide the perfect backdrop for crisp bacon, hard-cooked eggs and a fantastic dressing. Suzanne Zick - Maiden, NC

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

5 cups torn mixed salad greens
5 cups fresh baby spinach
1/2 pound sliced fresh mushrooms
6 hard-boiled large eggs, chopped
1 bunch green onions, sliced
1/2 cup bacon bits
3/4 cup mayonnaise
1/3 cup sour cream
3-1/2 teaspoons ranch salad dressing mix
1 tablespoon minced fresh parsley

Steps:

In a 3-qt. glass serving bowl, layer the first six ingredients in order listed. In a small bowl, combine the mayonnaise, sour cream and dressing mix. Spread over salad. Sprinkle with parsley. Cover and refrigerate until serving.

Nutrition Facts : Calories 229 calories, Fat 19g fat (4g saturated fat), Cholesterol 143mg cholesterol, Sodium 727mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

YUMMIER RANCH LAYER SALAD #RSC

Yummier Ranch Layer Salad #RSC image

"Ready, Set, Cook! Hidden Valley Contest Entry" Friends and family request my Yummy 7 Layer salad Recipe #51349. Now I just made it Yummier! A Party Salad thats Crisp, Crunchy and Refreshing. Make the day before for ease of the party day. Travels well so make it, bring it and watch it disappear. Recipe #107440 is an easy method and tasty on the salad.

Provided by Rita1652

Categories Weeknight

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1 small iceberg lettuce, cored and cut into pieces
1 cup Baby Spinach, washed and spun dry
1 cup frozen corn, rinsed and drained (optional)
1 cup frozen peas, rinsed and drained
1 1/2 cups celery, thinly sliced
1 cup petite baby carrots, diced
1 cucumber, peeled, seeded and sliced
1/4 cup very thinly sliced red onion
6 ounces sharp cheddar cheese (add more to taste) or 6 ounces monterey jack pepper cheese, shredded
1/2 lb bacon, cooked nice and crisp crumbled into pieces
3/4 cup mayonnaise
1 tablespoon sugar (adjust to taste)
1 teaspoon minced chives
3/4 cup Greek yogurt
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 tablespoon white balsamic vinegar

Steps:

Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
Mix the dressing ingredients together and pour evenly over the salad in the bowl.
Add a layer of cheese, then a layer of bacon.
Chill overnight.
To serve using tongs go straight down into the salad to get all the layers.
Optional:.
Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).

Nutrition Facts : Calories 270.3, Fat 21.9, SaturatedFat 7.9, Cholesterol 37.9, Sodium 459.8, Carbohydrate 10.8, Fiber 1.5, Sugar 4.7, Protein 8.2

CHICKEN BACON RANCH LAYER SALAD

Chicken Bacon Ranch Layer Salad image

Provided by Melissa Sperka

Categories Salad

Number Of Ingredients 12

Ingredients

9 cups roughly chopped green leaf or romaine lettuce (divided)
1 large red bell pepper (seeded and diced)
1 large poblano or green bell pepper seeded and diced
1 12 oz frozen corn (steamed and cooled)
6 medium tomatoes (5 chopped and 1 sliced into wedges for garnish)
1 medium red onion (thinly sliced)
2 1/2 cup shredded sharp cheddar cheese
1 lb bacon (cooked and crumbled)
4 cup roasted chicken (roughly chopped)
3 green onion (thinly sliced)
2 large hard boiled eggs (cut into wedges)
Dressing See Recipe Notes for links to: Homemade Avocado Lime Ranch Dressing or Garlic Herb Buttermilk Dressing

Steps:

Make Avocado Lime Ranch Dressing per the recipe here.
To assemble: In a large trifle or glass bowl layer in this order: 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.
Repeat, 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing. (I recommend using Homemade Avocado Lime Ranch Dressing)
Top with the final 1/3 lettuce, 1/3 corn, 1/2 cup shredded cheese, 1/3 bacon and sliced green onion. Drizzle with 1/2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish.
Chill for 4 hours, Serve with additional dressing on the side.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 7 g, Protein 25 g, Fat 27 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 116 mg, Sodium 449 mg, Fiber 2 g, Sugar 3 g, Calories 370 kcal

7-LAYER RANCH DIP

7-Layer Ranch Dip image

I found this recipe on a package of Lipton Ranch soup & dip. They no longer make this, so I use Hidden Valley Ranch Buttermilk dressing mix. I like it because you can snack on this while you are watching your favorite show.

Provided by Chef Teresa 2

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 ounce) package hidden valley buttermilk ranch salad dressing mix
1 cup mayonnaise
1 cup sour cream
1 cup lettuce, shredded
1 medium tomatoes, chopped and seeded
1 (2 1/4 ounce) can pitted ripe olives (sliced)
1/4 cup green onions, sliced or 1/4 cup red onion, chopped
1 (4 1/2 ounce) can jalapeno peppers, chopped or 1 (4 1/2 ounce) can green chilies, drained
1 cup cheddar cheese, shredded (about 4 oz.)
tortilla chips

Steps:

In 2-quart shallow dish, combine dressing mix, mayonnaise and sour cream.
Evenly layer remaining ingredients, ending with cheese.
Chill if desired.
Serve with tortilla chips.

Nutrition Facts : Calories 245.2, Fat 21.1, SaturatedFat 7.9, Cholesterol 37.4, Sodium 381.2, Carbohydrate 10.5, Fiber 1, Sugar 4.1, Protein 4.8

SIMPLE LAYERED SPINACH SALAD

Simple Layered Spinach Salad image

I'm always on the lookout for new spinach salads, and I particularly like this one. It can be prepared ahead of time and it travels well, too!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 to 3/4 pound fresh spinach
1/2 medium cucumber, thinly sliced
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onion
2 hard-boiled large eggs, sliced
3/4 cup Ranch-style salad dressing
5 slices bacon, crisply fried and crumbled
1/2 cup Spanish peanuts

Steps:

Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.

Nutrition Facts :

SOUTHWEST LAYERED SALAD

Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
Line a large serving bowl with the torn lettuce.
Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

CHICKEN BACON RANCH LAYER SALAD

Chicken Bacon Ranch Layer Salad image

Chicken Bacon Ranch Layer Salad has layer after layer of fresh ingredients topped with a delicious creamy dressing and salty, crispy bacon pieces. There's so much flavor in this salad!

Provided by Christin Mahrlig

Categories Salad Side Dish

Number Of Ingredients 12

Ingredients

8 cups chopped green leaf or Romaine lettuce
1 red bell pepper, (diced)
1 cucumber, (diced)
4 medium tomatoes, (cut into wedges)
1 1/2 cups shredded sharp cheddar cheese, (divided)
3 cups chopped rotisserie chicken
1 cup cooked corn
1/2 medium red onion, (finely diced)
2 ripe avocados, (diced)
1 cup Ranch dressing, (homemade or store bought)
8 slices bacon, (cooked and crumbled)
3 hard boiled eggs, (sliced)

Steps:

Make layers in a trifle bowl or large glass bowl starting with lettuce, then red bell pepper, cucumber, half the cheddar cheese, the chicken, corn, red onion, and avocado.
Spread the dressing on top of the avocado layer.
Sprinkle on the remaining cheddar cheese
Pile the bacon on top and surround with egg slices.
Chill for 2 hours before serving.

Nutrition Facts : Calories 383 kcal, ServingSize 1 serving

CHOPPED SALAD TRIFLE WITH HOMEMADE RANCH

Chopped Salad Trifle with Homemade Ranch image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 small head iceberg lettuce, cut into bite-sized pieces
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
1/2 seedless cucumber, chopped
3 scallions, chopped
3 tablespoons roasted salted pumpkin seeds
1/4 cup sliced radishes

Steps:

Stir together the mayonnaise, sour cream, vinegar, onion powder, garlic powder, 1/2 teaspoon salt and a generous amount of pepper in a small bowl.
Put the lettuce in the bottom of a clear bowl or trifle dish, then layer the bell peppers and cucumber on top. Spoon the ranch dressing on top and spread to cover. Top with the scallions, followed by the pumpkin seeds and then the radishes. Cover with plastic wrap and refrigerate for up to overnight. Toss before serving.
Or if serving right away, toss immediately and serve.

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