SOUTHWEST RANCH SALAD DRESSING
Make and share this Southwest Ranch Salad Dressing recipe from Food.com.
Provided by Parsley
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 16
Steps:
- Whisk all ingredients together in a bowl.
- For best results, cover and chill for at least 4 hours before serving.
Nutrition Facts : Calories 712.7, Fat 62.9, SaturatedFat 19.4, Cholesterol 92.5, Sodium 1626.1, Carbohydrate 36.3, Fiber 1.2, Sugar 12.8, Protein 4.8
SOUTHWEST CHICKEN & RANCH SALAD
Break out the black beans and salsa and get ready to serve up a Southwest-style chicken salad they won't soon forget!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2-3/4 cups each
Number Of Ingredients 8
Steps:
- Toss lettuce with chicken, beans, avocados and cheese in large bowl.
- Mix salsa and dressing until blended. Add to salad just before serving; mix lightly.
- Top with chips.
Nutrition Facts : Calories 520, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 830 mg, Carbohydrate 33 g, Fiber 12 g, Sugar 5 g, Protein 33 g
SOUTHWEST RANCH SALAD
Freshen up basic salad greens with mangos, cilantro and crushed tortilla chips. Top with KRAFT Southwest Ranch Dressing for a tangy finish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, about 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Combine all ingredients except dressing, crushed chips and cilantro.
- Drizzle with dressing; top with chips and cilantro.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
SOUTHWESTERN RANCH CHICKEN SALAD
No one needs to know that this full-of-flavor salad is super easy to make because of the ready-to-use seasoned chicken breast strips.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Place tortilla strips on microwaveable plate sprayed with cooking spray. Microwave on HIGH 1 min. Meanwhile, mix dressing and cumin.
- Toss greens with chicken, tomatoes, cheese and dressing mixture in large bowl; top with tortilla strips.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 580 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 1 g, Protein 13 g
RANCH CAESAR SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A unique modification to a common Chicken Caesar Salad
Provided by dekin001
Categories Weeknight
Time 30m
Yield 2-4 salads, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg.
- set cool 10 minutes.
- pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
- combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (¼ inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates.
- add cucumbers (8 slices then quartered, 8 piece per serving).
- add tomatos (quartered 2 tomatoes per serving).
- add avocado (diced into 12 chunks per avocado slice ¼ avocado each serving).
- bread crumbs placed on top.
- chicken is cut into ½ inch slices after cooking then placed on top.
- Serve.
Nutrition Facts : Calories 1243.2, Fat 77, SaturatedFat 15.9, Cholesterol 209.5, Sodium 1154.6, Carbohydrate 67.6, Fiber 19.2, Sugar 20.8, Protein 76.9
SOUTHWESTERN RANCH SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A robust greens and chicken salad with beans, corn, onions and cheese, dressed with.....hidden valley ranch dressing! all the flavours of the southwest in each delicious bite!
Provided by FOODFROMMYHEART
Categories Lunch/Snacks
Time 25m
Yield 4 Salads, 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
- Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
- While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
- Whisk together all of the ingredients for the dressing in a small bowl.
- You can either build one large salad or 4 Servings on chilled plate(s).
- Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!
YUMMIER RANCH LAYER SALAD #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" Friends and family request my Yummy 7 Layer salad Recipe #51349. Now I just made it Yummier! A Party Salad thats Crisp, Crunchy and Refreshing. Make the day before for ease of the party day. Travels well so make it, bring it and watch it disappear. Recipe #107440 is an easy method and tasty on the salad.
Provided by Rita1652
Categories Weeknight
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
- Mix the dressing ingredients together and pour evenly over the salad in the bowl.
- Add a layer of cheese, then a layer of bacon.
- Chill overnight.
- To serve using tongs go straight down into the salad to get all the layers.
- Optional:.
- Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).
Nutrition Facts : Calories 270.3, Fat 21.9, SaturatedFat 7.9, Cholesterol 37.9, Sodium 459.8, Carbohydrate 10.8, Fiber 1.5, Sugar 4.7, Protein 8.2
GRILLED SHRIMP SKEWERS WITH MEXICAN CORN ELOTES SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. One of my favorite street foods from Mexico is "elotes", which is corn on the cob with various toppings. I've lightened it up with Greek yogurt and paired it with grilled shrimp. Delicious!
Provided by YoshiS
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the shrimp, olive oil, and Hidden Valley Original Ranch Seasoning Mix. Mix well and allow to marinate for 15 minutes.
- Heat your grill to high heat. Grill the corn, about 10 minutes, until the husks are brown. Carefully remove the corn husks and silk. Cut the corn kernels from the cob and place in a large bowl. Add the lemon juice, shallots, jalapenos, cotija cheese, Greek yogurt, and cayenne. Gently mix together. Season with salt & pepper, to taste.
- Skewer the shrimp on metal or bamboo skewers. Grill for 1 minute per side, until cooked through. Serve the grilled shrimp skewers with the Mexican corn elotes salad. Enjoy!
Nutrition Facts : Calories 416.6, Fat 17.2, SaturatedFat 7.2, Cholesterol 177.9, Sodium 1021.1, Carbohydrate 42.9, Fiber 4.6, Sugar 10.2, Protein 29
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