SUMMER CHOPPED SALAD WITH RANCH DRESSING
Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.)
- For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
- Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
- When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.
CHOPPED SALAD TRIFLE WITH HOMEMADE RANCH
Provided by Valerie Bertinelli
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Stir together the mayonnaise, sour cream, vinegar, onion powder, garlic powder, 1/2 teaspoon salt and a generous amount of pepper in a small bowl.
- Put the lettuce in the bottom of a clear bowl or trifle dish, then layer the bell peppers and cucumber on top. Spoon the ranch dressing on top and spread to cover. Top with the scallions, followed by the pumpkin seeds and then the radishes. Cover with plastic wrap and refrigerate for up to overnight. Toss before serving.
- Or if serving right away, toss immediately and serve.
CHOPPED SALAD WITH BUTTERMILK DRESSING
Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Cauliflower
Time 20m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
- Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.5 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 231.2 mg, Sugar 4.9 g
CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING
This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.
Provided by Alexa Weibel
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
- In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
- Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.
GARDEN CHOPPED SALAD WITH RANCH DRESSING
Categories Salad Leafy Green Tomato Vegetable No-Cook Quick & Easy Summer Parade
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- 1. Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, cucumber, tomatoes, and scallions.
- 2. Peel and pit the avocados. Cut them into 1/4-inch dice and place in a small bowl. Add the lime juice and toss well (to prevent discoloration). Add the avocados to the other vegetables and toss with the Ranch Dressing. Before serving, season with salt and pepper. Serve with any extra dressing alongside.
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VEGETABLE CHOPPED SALAD WITH RANCH - I HEART VEGETABLES
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5/5 (1)Total Time 15 minsCategory SaladCalories 395 per serving
- Bring 4 cups water to a boil in a medium pot. Add broccoli and green beans and simmer for 1 minute. Drain and place into an ice-water bath to stop the cooking. Drain and refrigerate until ready to assemble salad.
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- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crispy, about 10 minutes.
- For the dressing: Whisk the mayonnaise, parsley, sour cream, buttermilk, chives and garlic in a medium bowl until smooth.
- Season with the salt and black pepper. Combine the lettuce, tomatoes, scallions, bacon and all but 1⁄2 cup of the cheese in a large bowl.
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- Combine all ingredients in a 1 quart mason jar. Shake well, until all ingredients are combined. Alternatively, you can puree the ingredients in a blender or with an emulsifier
- Toss lettuce and raw vegetables in a large bowl. Add some of the ranch dressing and toss to coat. Add more dressing if needed. Or, serve undressed with dressings on the side.
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