Ranchveggiesalad Recipes

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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

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.

RANCH VEGETABLE SALAD



Ranch Vegetable Salad image

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

Provided by KayBeeOakdale

Categories     Vegetable

Time 20m

Yield 20 serving(s)

Number Of Ingredients 7

1 head cauliflower, cut into small pieces
1 bunch broccoli, cut into small pieces
12 ounces frozen peas (thawed)
1 lb cheese, cut into small cubes
16 ounces mayonnaise
8 ounces plain yogurt
1 ounce ranch dressing mix

Steps:

  • Put veggies and cheese into a large bowl.
  • Mix mayo, yogurt and Ranch powder to make the dressing and pour over veggies.
  • Mix well and chill.

Nutrition Facts : Calories 113.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 16.1, Sodium 262.3, Carbohydrate 8.3, Fiber 2.1, Sugar 2.5, Protein 7.2

SPRING VEGGIE SALAD WITH CREAMY AVOCADO RANCH



Spring Veggie Salad with Creamy Avocado Ranch image

A simple bed of spring baby greens holds sugar snap peas, sliced scallions, tender asparagus, tangy marinated artichoke hearts, and snappy radishes. A drizzle of garlicky avocado ranch and a sprinkle of sunflower seeds completes the scene.

Provided by Kare for Kitchen Treaty

Time 17m

Number Of Ingredients 19

1 small bunch asparagus (washed and cut into 2-inch sections (about 1/2 cup chopped))
4 cups spring baby greens (well-dried)
3 - 4 small radishes (sliced)
1/2 cup sugar snap peas (cut into 1/2-inch pieces)
4 - 5 green onions (sliced)
1 5.5 ounce jar artichoke hearts (drained)
Sunflower seeds
1 avocado (about 1 cup chopped)
2 teaspoons fresh lemon juice
1/2 cup Greek yogurt (I use 2% for this dressing, but whole-milk Greek yogurt or sour cream would work too)
1/3 cup milk
1 small garlic clove (finely minced)
1 tablespoon minced chopped scallions
1/4 cup minced fresh chives
1/4 cup minced fresh parsley
1/4 teaspoon dried thyme (or 1/2 teaspoon fresh)
1/2 teaspoon salt + more to taste
Freshly ground black pepper
Couple dashes of Tabasco sauce (optional)

Steps:

  • Make the dressing. In a food processor, whir the avocado and lemon juice until smooth. Add the Greek yogurt, milk, and garlic and puree until completely blended. Add additional milk if you prefer a smoother dressing. Move mixture from food processor to a small bowl. Stir in the scallions, chives, parsley, thyme, salt, black pepper, and Tabasco if using. Taste and add additional salt and pepper if you like. Set aside.
  • Bring a medium saucepan half-full of water to a boil. Add asparagus pieces and cook for two minutes. Meanwhile, prepare a medium-size bowl with cold water and ice. Lift asparagus out of the water and immediately plunge into the cold water. This helps keep the asparagus from cooking any longer and keeps that nice, bright green color. Lay asparagus on paper towels to drain any excess water.
  • Place spring greens into a medium salad bowl. Top with asparagus, radishes, sugar snap peas, green onions, and artichoke hearts. Drizzle with ranch dressing and sprinkle with sunflower seeds. Serve.

GRILLED VEGGIE SALAD WITH AVOCADO RANCH



Grilled Veggie Salad with Avocado Ranch image

Provided by Molly Yeh

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 large avocado
1/4 cup buttermilk
1/4 cup mayonnaise
Juice of 1 lemon (about 1/4 cup juice)
1/4 cup roughly chopped fresh chives, plus more for garnish
1/4 cup chopped fresh dill, plus more for garnish
1/4 cup fresh parsley leaves, plus more for garnish
4 ears corn
1 orange (or red or yellow) bell pepper, cut into planks
8 ounces fresh green beans, ends trimmed and snapped in half
5 teaspoons olive oil
Kosher salt and freshly ground black pepper
2 romaine hearts, roughly chopped
8 cherry tomatoes, quartered
1/4 small red onion, thinly sliced

Steps:

  • For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green. Set aside.
  • For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.
  • Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired.

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

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.

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