Ranch Veggie Salad Recipes

RANCH VEGGIE SALAD

Ranch Veggie Salad image

This is one of those recipes where you look at it and say, you know I think I'll add this or maybe I'll skip that and you still have a great tasting salad.

Provided by Mysterygirl

Categories Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 crown broccoli, chopped
1 head cauliflower, chopped
1/4 cup chopped purple onion
1/4 cup bacon bits
1/2 cup cheddar cheese
1 bottle Hidden Valley® Original Ranch® Dressing

Steps:

Mix all ingredients together.
Chill for at least an hour to let the flavors combine.

CRUNCHY VEGGIE RANCH EGG SALAD

Crunchy Veggie Ranch Egg Salad image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 hard-boiled eggs
2 green onions, chopped, greens only
1/2 small red pepper, finely chopped
1 carrot, peeled and finely chopped
1 large celery stalk, finely chopped
1/2 cup peas, cooked and cooled
2 tablespoons sweet pickle relish
1/3 cup Hidden Valley® Original Ranch® Dressing
Salt and pepper

Steps:

Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread.

RANCH EGG SALAD

Ranch Egg Salad image

Provided by Molly Yeh

Categories main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup mayonnaise
1/4 cup Ranch dressing
2 teaspoons pickle brine, plus more as needed
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, more if desired
Freshly ground black pepper
8 large eggs or equivalent, hard boiled, peeled
Matzo crackers, for serving
Persian cucumbers, quartered lengthwise, for serving
Radishes, halved, for serving
Watermelon radish, sliced, for serving
Snap peas, for serving
Carrots, trimmed and cut into sticks, for serving
Celery, trimmed and cut into sticks, for serving

Steps:

In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

BACON RANCH PASTA SALAD

Bacon Ranch Pasta Salad image

This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.

Provided by Wilemon

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
¼ teaspoon garlic powder
½ teaspoon garlic pepper
½ cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 14.9 g, Cholesterol 31.3 mg, Fat 26.8 g, Fiber 1.1 g, Protein 9.3 g, SaturatedFat 6.7 g, Sodium 691.1 mg, Sugar 1.6 g

COLORFUL VEGETABLE SALAD

Colorful Vegetable Salad image

With its Christmasy colors, this salad is a very merry part of my holiday menu. It serves a big group, but since it also keeps well in the refrigerator, you can look forward to the tasty leftovers, too.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 20 servings.

Number Of Ingredients 8

Ingredients

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

In a large bowl, combine the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad; toss to coat. Refrigerate for at least 3 hours.

Nutrition Facts : Calories 94 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

VEGGIE RANCH PASTA SALAD

Veggie Ranch Pasta Salad image

A good way to get kids to eat veggies. My kids love this. Great for potlucks and family gatherings. I always get requests to make this.

Provided by Gypsybartender

Categories < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package pasta, cooked and drained (elbow "or" small shells work fine)
2 cups broccoli florets
2 cups cauliflower florets
1 bunch red radish, diced
2 cucumbers, sliced thin
1 cup Hellmann's mayonnaise
1 package hidden valley ranch dressing mix
salt and pepper

Steps:

Mix mayo and ranch seasoning until well blended.
Set aside.
In large bowl combine pasta, brocolli, cauliflower, radishes, cucumbers, and mayo mixture.
Add salt, pepper.
Let pasta salad set 4-6 hours or overnight if possible.
Add more mayo if needed before serving (the creamier the better!).
Serve chilled.

Nutrition Facts : Calories 359, Fat 14, SaturatedFat 2.1, Cholesterol 10.2, Sodium 299.2, Carbohydrate 51.5, Fiber 2.9, Sugar 5.8, Protein 8.6

HIDDEN VALLEY RANCH LAYERED VEGETABLE SALAD

Hidden Valley Ranch Layered Vegetable Salad image

Layers of crunchy vegetables are topped with creamy Ranch dressing. Create a salad your children will enjoy by substituting your child's favorite vegetables.

Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup shredded lettuce
1 cup cauliflower florets*
1 cup broccoli florets*
1 cup grated carrots*
1 cup cooked green peas*
1 cup Hidden Valley® Original Ranch® Dressing
1 cup Croutons

Steps:

Alternately layer vegetables in four bowls. Spoon Ranch over top of salad or in between each layer. Top with croutons, if desired.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 20.7 g, Cholesterol 20 mg, Fat 28.8 g, Fiber 4.6 g, Protein 6.3 g, SaturatedFat 5.2 g, Sodium 640.3 mg, Sugar 6.6 g

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