Layered Ranch Salad Recipes

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.

CHEDDAR BACON CHICKEN RANCH LAYERED SALAD

Cheddar Bacon Chicken Ranch Layered Salad image

The flavors in this layered salad-cool ranch, spicy chicken, crisp bacon-ensure this potluck salad is a sure-fire hit.

Provided by Jessica Walker

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

3 boneless skinless chicken breasts
1 can (10 oz) Old El Paso™ enchilada sauce
6 cups torn romaine lettuce
1 bag Chex Mix™ cheddar snack mix
1 cup shredded Cheddar cheese (4 oz)
1 cup crumbled cooked bacon
2 green onions, sliced
Ranch dressing

Steps:

In 10-inch skillet, add chicken breasts and enchilada sauce. Cover and cook over medium heat 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
Using two forks, shred chicken; refrigerate to cool.
Just before serving, in 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to bowl, being careful to keep sides of bowl clean. Top with romaine lettuce, then Chex™ mix, then cheese, bacon and finally green onions.
Drizzle dressing on top, or place in bowl on side for people to take what they want.

Nutrition Facts : ServingSize 1 Serving

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

LAYERED GARDEN BEAN SALAD

Layered Garden Bean Salad image

For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 8

Ingredients

2 cups shredded romaine
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons chopped red onion
2 cups frozen corn, thawed
2 English cucumbers, chopped
4 medium tomatoes, chopped
1/2 cup reduced-fat ranch salad dressing
1 teaspoon cumin seeds

Steps:

In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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

EIGHT LAYER SALAD

Eight Layer Salad image

I found this in a new cookbook and thought it looked really good. Thought I would share it with you!

Provided by Kim127

Categories < 15 Mins

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces fresh spinach, washed,dried and torn into pieces
1/2 lb bacon, cooked and crumbled
6 hard-boiled eggs, diced
1 head romaine lettuce or 1 head iceberg lettuce, washed,dried and torn into pieces
1 (10 ounce) package frozen baby peas, thawed and drained
1 cup sliced sweet onion
2 teaspoons sugar
salt and pepper
2 cups mayonnaise
1 cup sour cream
1 cup coarsely grated swiss cheese

Steps:

In large glass salad bowl, arrange spinach seasoned with salt, pepper and 1 teaspoon sugar.
Press down.
Add layers of bacon, eggs, and lettuce.
Press down.
Season again with salt, pepper and 1 teaspoon sugar.
Add layers of peas and onion.
Combine mayonnaise and sour cream and completely cover salad.
Top with cheese.
Cover and refrigerate overnight.
Toss just before serving.

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