Harvest Salad W Squash Croquettes And Maple Ranch Dressing Rsc Recipes

HARVEST SALAD W/ SQUASH CROQUETTES AND MAPLE RANCH DRESSING #RSC

Steps:

• Heat oven to 325°F In a medium sized bowl, mix together parmesan cheese, bread crumbs, panko bread crumbs and packet of Hidden Valley® Original Ranch® Dips. In another medium sized bowl mix beaten eggs and Hidden Valley ® Original Ranch® dressing. In batches, place squash chunks first into the egg-dressing liquid then press into bread crumb mixture; turning as needed to thoroughly coat each piece. Place bread crumb coated squash onto a sided cookie sheet that has been generously sprayed with butter flavored cooking spray. Chill cookie sheet filled with squash croquettes in refrigerator for 10-15 minutes.
• Bake in 325°F oven for 10 minutes then turn, spraying pan as turning to prevent sticking; continue baking for 5-10 additional minutes or until croquettes are crispy on outside and cooked throughout.
• While squash croquettes cook, assemble lettuce and spinach topped with apples, pears, bacon, and gorgonzola on a large platter.
• Prepare the dressing in a medium sauce pan, by whisking together the balsamic vinegar with the packet Hidden Valley® The Original Ranch® Salad Dressing Mix. While continually whisking, slowly add olive oil and maple syrup. Finally, add yogurt and slowly heat dressing over a medium-low heat.
• Place the Squash croquettes over the assembled salad and drizzle with the warm Maple Ranch Dressing. Serves 4. Enjoy!

HARVEST SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
• In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.