Ranchveggiesalad Recipes

Steps:

• Mix all ingredients together.
• Chill for at least an hour to let the flavors combine.

Steps:

• In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Remove with a slotted spoon to serving dish.

Steps:

• In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder. Cover, and refrigerate for 1 hour to let the flavors mingle.
• Nestle the carrots, snap peas, cucumbers and peppers in wheatgrass, or stand the veggies in small cups to make them easy for the kids to eat! Serve the dip alongside.

Steps:

• Combine Hidden Valley Ranch mix with oil in a large bowl; mix with mixed, frozen vegetables and toss.
• Bake in casserole dish at 375 for 30 minutes; stir every 10 minutes.

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
• In large microwavable bowl, place 3 tablespoons of the butter. Microwave uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and pepper. Add potatoes and onion wedges; toss to coat. Place mixture in pan. Sprinkle with 2 rounded tablespoons of the ranch dressing mix. Toss to coat, then spread in single layer in pan. Turn potatoes skin-side down. Roast 29 to 33 minutes or until potatoes are very tender when pierced with knife. Remove from oven; stir.
• In same bowl, place 1 more tablespoon butter; microwave uncovered on High 15 to 30 seconds or until melted. Stir in salt. Add broccoli to mixture; toss to coat. Arrange in single layer in pan next to potato mixture. Roast 11 to 14 minutes longer or until potatoes are browned and broccoli is tender.
• Meanwhile, melt remaining 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in remaining 1 rounded tablespoon ranch dressing mix. Pour into small bowl; stir in Parmesan cheese. Top vegetables with bread crumb mixture and parsley.

Steps:

• Preheat the grill or broiler.
• In a large bowl, combine the beef, seasoning mix, onion, and pepper and mix well. If desired, add bread crumbs to meat mixture, too.
• With wet hands shape the meat mixture into 6 patties, each about 1-inch thick. Grill the burgers for 5 to 7 minutes per side or until an internal temperature of 165 degrees F is reached and juices run clear.
• Serve the burgers topped with the lettuce and tomato.

Steps:

• Heat oven to 425°F.
• Combine first 4 ingredients in 15x10x1-inch pan.
• Bake 25 min. or until tender, stirring after 15 min. Cool 5 min.
• Toss lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese.

Steps:

• Place mayo, milk, garlic powder, onion powder, salt, pepper, paprika, apple cider vinegar, and lemon juice in a blender or food processor. Blend or pulse until smooth and creamy.
• Add parsley and dill and pulse together until well-blended.
• Transfer to a small bowl or serving container and place in refrigerator until ready to serve.
• Garnish with more dill and parsley, if desired.
• Serve with veggies.
• Enjoy!

Steps:

• Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
• Serve dip with vegetables.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix olive oil and ranch dressing mix together in an 8-inch square baking pan. Add 1/2 of the potatoes, 1/2 of the zucchini, 1/2 of the onion, and 1/2 of the onion; stir to coat. Add remaining potatoes, zucchini, celery, and onion; stir to coat. Sprinkle bread crumbs and garlic salt over the top.
• Bake in the preheated oven until vegetables are tender, 50 to 60 minutes.