Spinach Cheese Ranch Delight Rsc Recipes

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SPINACH DELIGHT ( LANA'S SPINACH SALAD)



Spinach Delight ( Lana's Spinach Salad) image

This is my favorite salad. This is easy to put together and it is always adored by everyone. I could make a meal out of this salad alone. Another great recipe from my mother-in-law!

Provided by That Girl

Categories     Free Of...

Time 20m

Yield 10 serving(s)

Number Of Ingredients 12

2 lbs fresh spinach, washed and torn
1 (16 ounce) can bean sprouts, drained
4 hard-boiled eggs, chopped
2 (8 ounce) cans water chestnuts, sliced
1/2 lb bacon, cooked and crumbled
1 cup salad oil
3/4 cup sugar
1/3 cup ketchup
1/4 cup vinegar
2 teaspoons salt
1 tablespoon Worcestershire sauce
1/2 cup onion, chopped

Steps:

  • Mix dressing ingredients together in jar (be sure to mix very thoroughly and if making ahead, mix thoroughly again before serving).
  • Place all salad ingredients in a large salad bowl and toss together.
  • Toss in salad dressing just before serving.
  • Note: The spinach tends to wilt quickly in the dressing so it is very important not to add the dressing until you are ready to serve.

Nutrition Facts : Calories 475.8, Fat 34.5, SaturatedFat 7.1, Cholesterol 100.2, Sodium 866.3, Carbohydrate 35.4, Fiber 4.3, Sugar 22, Protein 10

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

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

HIDDEN VALLEY RANCH CRUSTED SCALLOPS WITH SPINACH #RSC



Hidden Valley Ranch Crusted Scallops With Spinach #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Essentially a one pan meal. It's southern meets coastal with bacon, butter, seafood, and wilted spinach.

Provided by kcmart10

Categories     Weeknight

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 (8 ounce) packet Hidden Valley Original Ranch Seasoning Mix
4 slices bacon
1 lb sea scallops, patted dry
1 tablespoon butter
12 ounces Baby Spinach, fresh
1 garlic clove, sliced thin
1/2 shallot, sliced thin
1/4 cup parmesan cheese, grated
1 lemon, juice of

Steps:

  • 1) In a cool skillet, start cooking your bacon over medium/low heat until crispy. (The lower the heat, the more bacon fat you'll render out, which is good.).
  • 2) In a small plastic sealable bag, combine 1/2 the packet of Hidden Valley Original Ranch Seasoning Mix, parmesan cheese, and scallops. Gentle mix/coat the scallops in the mixture.
  • 3) Once the bacon is crispy, remove from skillet, and turn heat up to medium. Keep ALL the fat in there. Sear the scallops on one side, roughly 2-3 minutes. Do not move them until they have cooked about halfway through. Then flip to the other side and sear another 1.5-2 minutes. Then remove from the pan.
  • 4) Add the garlic, shallots, butter, and other half of Hidden Valley Original Ranch Seasoning Mix to the pan. Sauté for 2-3 minutes, and then add you spinach and allow it to steam and wilt, stirring after about 1-2 minutes. Then add the lemon juice and crumble up the bacon into the spinach.
  • 5) Create a small bed of spinach on your plate and place your scallops on top of it. Enjoy!

CREAMY SPINACH AND RANCH, CHICKEN PASTA #RSC



Creamy Spinach and Ranch, Chicken Pasta #RSC image

Make and share this Creamy Spinach and Ranch, Chicken Pasta #RSC recipe from Food.com.

Provided by Sylinaena

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 ounces macaroni noodles
2 tablespoons butter
1 boneless skinless chicken breast
1 1/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons flour
1/4 cup parmesan cheese
1/4 cup Hidden Valley® Original Ranch® Dressing
1/4 cup frozen spinach

Steps:

  • Slice chicken breast to make it thinner, place on frying pan at medium-high heat. Cook on each side for several minutes until the center is no longer pink. Slice into small chunks and set aside.
  • Cook macaroni noodles as it says on packaging. In a medium sized sauce pan melt butter at medium heat. Whisk in milk, salt, pepper, and garlic powder.
  • Bring to a boil and whisk in flour, then turn to medium-low heat and whisk in Parmesan cheese. Whisk continuously for 1 minute or until smooth.
  • Add Ranch Dressing, thawed spinach, and chicken. Mix in pasta and it is ready to serve!

Nutrition Facts : Calories 466.6, Fat 20, SaturatedFat 8.1, Cholesterol 56, Sodium 686.1, Carbohydrate 51.5, Fiber 2.4, Sugar 2, Protein 19.8

RANCH MAC & CHEESE



Ranch Mac & Cheese image

I came up with the recipe for this creamy and satisfying macaroni and cheese, which has a special twist. My husband requests it often - it's hearty enough to serve as a main dish. -Michelle Rotunno, Independence, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
1 cup sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream., Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 488 calories, Fat 23g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 1357mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

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