Spinach Ranch Salad Recipes

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RANCH SPINACH PASTA SALAD



Ranch Spinach Pasta Salad image

Grilling tonight? Add a veggie-rich 15-minute pasta salad that gets its start from a Suddenly Salad® mix.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/2 cup ranch dressing
1 tablespoon fresh lemon juice
2 cups baby spinach leaves or small broccoli florets
3/4 cup grape tomatoes, halved
1/2 cup sliced cucumber, halved
1/2 cup julienne (matchstick-cut) carrots
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves

Steps:

  • Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 5 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g

RANCH SPINACH SALAD



Ranch Spinach Salad image

I rely on packaged greens and a handful of other ingredients, so it comes together in no time.-Kelly Olson, Moab, Utah

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 6 servings.

Number Of Ingredients 6

1 package (6 ounces) baby spinach
1 small sweet red pepper, julienned
1/2 cup shredded pepper Jack cheese
1 can (2-1/4 ounces) ripe chopped olives, drained
1 green onion, finely chopped
1/3 to 1/2 cup ranch salad dressing

Steps:

  • In a large salad bowl, combine the spinach, red pepper, cheese, olives and onion. Add dressing; toss to coat.

Nutrition Facts :

SPINACH RANCH SALAD



Spinach Ranch Salad image

An unusual combination I came up with one night while preparing my lunch for the next day. Was scared to try it, but it turned out to be good! You could replace any ingredient to make it your own.

Provided by JULICHICKY

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 8

4 cups baby spinach, rinsed and dried
½ cup cucumber
1 cup broccoli florets
½ cup feta cheese, crumbled
¼ red onion, chopped
2 small, cooked chicken breast, cut into small pieces
bacon bits
½ cup ranch dressing

Steps:

  • Toss together spinach, cucumber, broccoli, feta, onion, chicken, and bacon in a large bowl. Pour dressing over salad, and gently toss again.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 6.5 g, Cholesterol 40.5 mg, Fat 22.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 7.2 g, Sodium 802.8 mg, Sugar 3.5 g

LAYERED TORTELLINI-SPINACH SALAD



Layered Tortellini-Spinach Salad image

Layers of red cabbage, green spinach, cherry tomatoes and cheese-filled tortellini make this layered salad a real centerpiece. You can alter the amount of dressing to your liking, if you wish. -Genise Krause Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 18 servings.

Number Of Ingredients 7

1 package (19 ounces) frozen cheese tortellini
2 packages (6 ounces each) fresh baby spinach
6 cups shredded red cabbage
1 pint cherry tomatoes, quartered
3 tablespoons thinly sliced green onions
1 package (1 pound) sliced bacon, cooked and crumbled
1 bottle (16 ounces) ranch salad dressing

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large salad bowl, layer the spinach, cabbage, tomatoes and onions. , Drain tortellini and rinse in cold water; place over onions. Top with bacon. Drizzle with salad dressing; do not toss. Cover and refrigerate until serving.

Nutrition Facts : Calories 253 calories, Fat 20g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 434mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

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

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

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