Chopped Salad Trifle With Homemade Ranch Recipes

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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



Garden Chopped Salad with Ranch Dressing image

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.

2 heads romaine lettuce, tough outer leaves removed
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) carrots
2 cups diced (1/4 inch) hothouse (seedless) cucumber
2 cups diced (1/4 inch) ripe tomatoes
4 scallions (3 inches of green left on), thinly sliced
2 ripe avocados
1 1/2 tablespoons fresh lime juice
About 1 cup Ranch Dressing
Salt and freshly ground black pepper, to taste

CORNBREAD TRIFLE SALAD

The longer it sits,the better it tastes. It's one of those recipes that everyone wants when they try it. Use low or no-fat sour cream and mayonnaise to reduce the calories in this dish.

Provided by Tearanii

Categories     Breads

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 12



Cornbread Trifle Salad image

Steps:

  • Bake cornbread mix according to package instructions and crumble.
  • Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
  • In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
  • In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
  • Repeat layers with remaining ingredients.
  • Cover and store in refrigerator until ready to serve.

1 (8 1/2 ounce) package cornbread mix
1 (1 ounce) envelope ranch dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 onion, chopped
3 large tomatoes, chopped
1 (16 ounce) can pinto beans, drained
2 cups fresh corn or 2 cups frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled (optional)

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