Confetti Salad With Ranch Dressing Recipes

CONFETTI CORN SALAD

Confetti Corn Salad image

A quick and tasty salad which makes a great addition to any cookout.

Provided by MECTE

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups sweet kernel corn
¾ cup diced tomato
½ cup diced orange bell pepper
½ cup chopped celery
¼ cup diced red onion
1 clove garlic, minced
½ cup prepared ranch salad dressing
½ cup chopped fresh cilantro, divided

Steps:

Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 10.2 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 158.2 mg, Sugar 2.9 g

CONFETTI SALAD WITH RANCH DRESSING

Confetti Salad with Ranch Dressing image

We love this easy refreshing salad and have it often when we barbecue.

Provided by Vicki Butts (lazyme)

Categories Fruit Salads

Time 15m

Number Of Ingredients 6

Ingredients

1 english cucumber, chopped
16 oz petite peas, thawed
2 bunch radishes, chopped
1 c celery, chopped
1/2 c red onion, finely chopped
ranch salad dressing

Steps:

1. Combine all vegetables in large bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)
2. Toss salad with enough Ranch Dressing to coat. Season to taste with salt and pepper and serve.

RANCH DRESSING

Ranch Dressing image

Categories Condiment/Spread Milk/Cream No-Cook Vegetarian Quick & Easy Salad Dressing Mayonnaise Dill Parsley Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 10

Ingredients

3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons powdered cultured buttermilk blend*
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped celery leaves
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
3/4 teaspoon onion powder
1/4 teaspoon dried dillweed
*Available alongside the canned and powdered milk in most supermarkets.

Steps:

Whisk first 3 ingredients in large bowl. Mix in remaining ingredients. Cover and chill at least 1 hour to blend flavors. (Dressing can be prepared 5 days ahead. Keep refrigerated.)

TANGY CILANTRO LIME CONFETTI SALAD

Tangy Cilantro Lime Confetti Salad image

I love standout salads that burst with flavor-the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. -Jasey McBurnett, Rock Springs, Wyoming

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 medium sweet orange peppers, chopped
2 medium ripe avocados, peeled and cubed
1 container (10-1/2 ounces) cherry tomatoes, halved
1 cup fresh or frozen corn, thawed
1/2 medium red onion, finely chopped
DRESSING:
1/4 cup seasoned rice vinegar
3 tablespoons lime juice
2 tablespoons olive oil
1/2 cup fresh cilantro leaves
2 garlic cloves, halved
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.

Nutrition Facts : Calories 187 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic exchanges

CONFETTI SALAD WITH RANCH DRESSING

Confetti Salad with Ranch Dressing image

Categories Salad Side No-Cook Picnic Vegetarian Quick & Easy Celery Cucumber Pea Radish Spring Potluck Bon Appétit

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 English hothouse cucumber, chopped
1 16-ounce bag frozen petite peas, thawed
2 bunches radishes, chopped
1 cup chopped celery
1/2 cup finely chopped red onion
Ranch Dressing

Steps:

Combine all vegetables in large bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.) Toss salad with enough Ranch Dressing to coat. Season to taste with salt and pepper and serve.

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