RESTAURANT STYLE RANCH DRESSING
I have never been satisfied with store bought or ranch dressing recipes. This one is thick, fresh tasting and doesn't have that "mayonnaise" flavor. Tastes very similar to that dressing from that famed "aussie" steak restaurant if you add paprika and cayenne to it. This is my own recipe and I had a party and served it with fresh veggies and it got rave reviews. Hope you like it.
Provided by southern_gal12000
Categories Salad Dressings
Time 15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Mix all ingredients well and chill for about an hour (I used a food processor to mix).
Nutrition Facts : Calories 507.6, Fat 43, SaturatedFat 14.3, Cholesterol 57.4, Sodium 975.6, Carbohydrate 27.1, Fiber 0.2, Sugar 9.4, Protein 6.1
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.
LAYERED RANCH SALAD
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
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
RANCH SALAD DRESSING
Make and share this Ranch Salad Dressing recipe from Food.com.
Provided by Anita Harris
Categories Salad Dressings
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Put mayonnaise in a mixing bowl.
- Gradually whisk buttermilk into mayonnaise and whisk until smooth.
- When mixture is creamy add rest of ingredients and mix until well blended; chill.
GARDEN CHOPPED SALAD WITH RANCH DRESSING
Categories Salad Leafy Green Tomato Vegetable No-Cook Quick & Easy Summer Parade
Yield Makes 8 servings
Number Of Ingredients 10
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.
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