Ranch Club Salad Food

RANCH CLUB SALAD

Ranch Club Salad image

Make and share this Ranch Club Salad recipe from Food.com.

Provided by Hey Jude

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 cups chopped leaf lettuce
3/4 lb chunk cooked turkey, cut into cubes (I get mine at the deli)
4 slices bacon, cooked and crumbled into large pieces
1 tomatoes, chopped
1 cup seasoned croutons
1/2 cup ranch salad dressing

Steps:

In a large bowl, combine all ingredients; toss to coat.
Enjoy.

Nutrition Facts : Calories 470.1, Fat 32.1, SaturatedFat 7.7, Cholesterol 88.9, Sodium 701.2, Carbohydrate 13.1, Fiber 2.8, Sugar 3.5, Protein 31.3

BARBECUE RANCH CLUB WRAPS

Barbecue Ranch Club Wraps image

Delicious as a meal or an appetizer. Great potluck food. The only cooking time for this would be to cook the bacon if you are using raw bacon to start with.

Provided by Gingerbear

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large flour tortillas (use the ones for wraps)
8 slices smoked turkey, thin slices
8 slices smoked ham, thin slices
4 cups mixed salad greens (you can use the pre-packaged salad mix)
1 cup shredded monterey jack and cheddar cheese blend
1 cup diced tomato
8 slices crisp pepper bacon, break into large crumbled pieces
4 ounces ranch dressing
4 ounces your favorite barbecue sauce

Steps:

Place the flour tortillas on a flat surface.
In a large mixing bowl, toss salad mix, bacon and diced tomatoes with desired amount of dressing.
Place one slice of smoked turkey and smoked ham on each tortilla.
Divide the tossed salad among the four tortillas, mounding the salad in the middle of each tortilla.
Top each salad with even amounts of shredded cheese and remaining slices of turkey and ham, divided evenly among the tortillas.
Fold the 2 sides of the tortilla over the salad to close the ends, then fold the bottom edge of the tortilla all the way over the salad and meats and cheese, completely covering it. Roll the wrap tightly all the way to the top edge until a burrito-like package is formed.
Cut each wrap sandwich into fourths and secure with long frilled toothpicks.
Display on a party tray with extra barbecue ranch dressing for spooning onto wraps.

Nutrition Facts : Calories 1095.5, Fat 65.6, SaturatedFat 20.6, Cholesterol 150.1, Sodium 4020, Carbohydrate 71, Fiber 4.9, Sugar 7.7, Protein 54

CALIFORNIA CLUB SALAD

California Club Salad image

This is a recipe that I got from my California cuisine cookbook. We have had this often in the spring & summer months. It is oh so good! The cook time is for the hard boiled egg and bacon slices.

Provided by Just Cher

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1/2 cup French dressing
2 ounces blue cheese, crumbled
6 cups shredded lettuce
1 1/2 cups cooked chicken breasts (cubed)
2 medium tomatoes, cut into wedges
1 medium avocado, peeled and sliced
4 slices bacon, cooked and crumbled
1 hard-boiled egg (chopped)

Steps:

Combine first 3 ingredients, stirring well.
Cover and chill thoroughly.
Place shredded lettuce on a large serving platter.
Arrange chicken, tomatoes, avacado, bacon and egg over lettuce.
Spoon chilled dressing over salad just before serving.

COBB SALAD WITH BUTTERMILK RANCH DRESSING

Cobb salad with buttermilk ranch dressing image

Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 11

Ingredients

2 Baby Gem lettuces , leaves separated
1 avocado , stoned and sliced
2 plum tomatoes , chopped
3 rashers cooked crispy bacon
140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
2 hard-boiled eggs , chopped into chunks
75ml buttermilk
2 tbsp light mayonnaise
1 tbsp white wine vinegar
1 tbsp chopped dill
½ garlic clove , crushed

Steps:

In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 2.5 milligram of sodium

RANCH SALAD

Ranch Salad image

A blend of blue cheese and ranch salad dressings gives the vegetables in this salad a tangy taste. It makes a big batch, so I often take it to potlucks.-Marlene Thompson, Winchester, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16-20 servings.

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, broken into florets (4 cups)
1 bunch broccoli, broken into florets (3 cups)
4 to 6 small carrots, thinly sliced
4 green onions with tops, thinly sliced
1 cup chopped celery
6 bacon strips, cooked and crumbled or 1/2 cup bacon bits
1 cup shredded cheddar cheese
1 bottle (8 ounces) blue cheese salad dressing
1 bottle (8 ounces) ranch salad dressing

Steps:

Combine vegetables, bacon and cheese in a large salad bowl. Combine salad dressings; pour over salad and toss to mix. Chill.

Nutrition Facts :

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Ranch Club Salad Food

RANCH CLUB SALAD

Make and share this Ranch Club Salad recipe from Food.com.

BARBECUE RANCH CLUB WRAPS

Delicious as a meal or an appetizer. Great potluck food. The only cooking time for this would be to cook the bacon if you are using raw bacon to start with.

CALIFORNIA CLUB SALAD

This is a recipe that I got from my California cuisine cookbook. We have had this often in the spring & summer months. It is oh so good! The cook time is for the hard boiled egg and bacon slices.

COBB SALAD WITH BUTTERMILK RANCH DRESSING

Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins

RANCH SALAD

A blend of blue cheese and ranch salad dressings gives the vegetables in this salad a tangy taste. It makes a big batch, so I often take it to potlucks.-Marlene Thompson, Winchester, Ohio

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