Jalapeno Ranch Salad Dressing Recipes

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JALAPENO RANCH SALAD DRESSING

Cool, creamy, and spicy. Crazy good salad dressing you could also use as a dip. This recipe is a lot like the dip they serve at Chuy's, which is a restaurant we have in Texas.

Provided by bbqgirl

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 15m

Yield 12

Number Of Ingredients 5



Jalapeno Ranch Salad Dressing image

Steps:

  • Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
  • Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 0.1 g, Fiber 0.2 g, Protein 2.8 g, Sodium 405.3 mg, Sugar 4.4 g

3 tomatillos, husked and quartered
½ bunch cilantro
2 pickled jalapeno peppers
1 (16 ounce) container fat-free sour cream
2 (1 ounce) packages ranch dressing mix

CRUNCHY SUMMER SALAD WITH JALAPENO RANCH DRESSING

Jicama, carrots and celery give this summer salad its crunchy credentials. And for the dressing? We went for a creamy ranch with a jalapeño kick.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 8 servings.

Number Of Ingredients 10



Crunchy Summer Salad with Jalapeno Ranch Dressing image

Steps:

  • Place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.
  • Toss jicama, carrots, celery and tomatoes in large bowl. Add dressing mixture; mix lightly.
  • Cover large platter with lettuce; top with vegetable mixture. Sprinkle with sesame seed.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

1/2 cup KRAFT Lite Ranch Dressing
3 fresh jalapeño peppers, halved, seeded
1/4 cup cilantro leaves
2 Tbsp. lime juice
1 medium jicama, peeled, cut into matchstick pieces
1 large carrot, peeled, cut into matchstick pieces
2 stalks celery, cut into matchstick pieces
8 cherry tomatoes, quartered
3 cups torn lettuce
1 Tbsp. sesame seed, toasted

JALAPENO SALAD DRESSING

Make and share this Jalapeno Salad Dressing recipe from Food.com.

Provided by Jennifer Ort

Categories     Salad Dressings

Time 5m

Yield 4 big salads

Number Of Ingredients 6



Jalapeno Salad Dressing image

Steps:

  • Combine all ingredients in a blender or food processor.
  • Blend until smooth.
  • Cover and chill.
  • Serve over a salad of mixed greens, sliced onions, avocados, chopped pecans and sweetened dried cranberries.

Nutrition Facts : Calories 148.8, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 209.4, Carbohydrate 16.1, Fiber 0.1, Sugar 10.6, Protein 0.4

1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon lime juice
6 slices pickled jalapeno peppers, coarsely chopped (from a jar)
1/4 teaspoon dry mustard
1/4 teaspoon paprika

CILANTRO AND JALAPENO RANCH DRESSING

This is a recipe for a dressing that is being served at a Tex-Mex restaurant in Utah. It is fabulous, and do easy! The cooking time is for the time in fridge.

Provided by Miss Diggy

Categories     Salad Dressings

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 5



Cilantro and Jalapeno Ranch Dressing image

Steps:

  • Mix the dressing mix, milk (buttermilk if using) and mayonnaise until well blended.
  • Let sit until thickened in fridge, about 30 minutes.
  • Put dressing in a blender, and add jalapenos and cilantro and puree all together.

Nutrition Facts : Calories 432.6, Fat 35, SaturatedFat 6.8, Cholesterol 38.1, Sodium 716.6, Carbohydrate 27.7, Fiber 0.3, Sugar 6.4, Protein 4.2

1 (1 1/8 ounce) package ranch dressing mix
1 cup milk or 1 cup buttermilk
1 cup mayonnaise
2 jalapenos, chopped seeds & membranes removed
2 tablespoons cilantro

JALAPENO RANCH DRESSING

A spicy twist on traditional ranch dressing. I use this on taco salads and as a dipping sauce for taquitos, mini-tacos, jalapeno poppers, etc. It's good with or without the avocado! Add more peppers to taste. I make a batch with habaneros for my father-in-law, too!

Provided by Nicole

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Ranch Dressing Recipes

Time 2h15m

Yield 32

Number Of Ingredients 5



Jalapeno Ranch Dressing image

Steps:

  • Blend ranch dressing, cilantro, jalapeno pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 1.8 g, Cholesterol 6.1 mg, Fat 12.6 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.9 g, Sodium 233.8 mg, Sugar 1.1 g

3 cups ranch salad dressing (such as Hidden Valley® Original Ranch®)
1 tablespoon cilantro leaves, minced
¼ cup pickled jalapeno pepper, chopped
1 tomato, chopped
1 avocado - peeled, pitted, and chopped

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



Chopped Salad With Jalapeño-Ranch Dressing image

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.

1/2 cup buttermilk
1/2 cup mayonnaise
3 large scallions, trimmed and finely chopped (about 1/4 cup)
1/3 cup finely chopped fresh cilantro
2 tablespoons finely chopped jalapeño with its seeds (or to taste)
1 lime, zested
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt (Diamond Crystal) and black pepper
3 romaine lettuce hearts (about 1 pound), trimmed and chopped into bite-size pieces
3 fresh ears of corn, shucked, kernels removed from cobs
8 radishes, halved lengthwise and thinly sliced into half-moons
2 large, ripe avocados, pitted and diced
5 scallions, trimmed and thinly sliced at an angle
1/2 cup crumbled Cotija (or grated Parmesan)
1 cup chopped cilantro, leaves and tender stems
2 cups crumbled lime tortilla chips (optional)

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