GREEN SALAD WITH DRESSING
Steps:
- Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
- Toss together mangoes, romaine, and cucumber with dressing, to taste.
SUMMER CHOPPED SALAD WITH RANCH DRESSING
Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.)
- For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
- Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
- When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.
FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS
Steps:
- In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
- In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
- Preheat the oven to 325 degrees F.
- In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.
GREEN SALAD WITH RANCH DRESSING
This simple salad with easy homemade ranch dressing will put you off bottled dressings for good.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine yogurt, mustard, vinegar, and honey; season with salt and pepper. Add lettuce and carrots, toss to combine, and serve immediately.
Nutrition Facts : Calories 37 g, Fat 1 g, Fiber 1 g, Protein 2 g
GREEN SALAD WITH FRENCH DRESSING
Provided by Trisha Yearwood
Categories appetizer
Time 3h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the salad: Layer the salad ingredients in a large salad bowl, beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
- For the French dressing: Put the vinegar, sugar, mustard, onion, paprika, salt and 1/2 cup water in a blender and process until well blended. While the blender is running, slowly stream in the oil. Chill in the refrigerator for 3 hours.
- When ready to serve, pour some of the dressing over the salad and toss.
SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING
Steps:
- For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
- For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.
GREEN GODDESS RANCH SALAD DRESSING
A creamy homemade salad dressing, free of commercial stabilizers, is another boon for salad makers. The anchovy in this one is undetectable but adds a salty, briny flavor; you can substitute salt, if desired.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a large bowl or blender, whisk or blend all the ingredients except the buttermilk. Add just enough buttermilk to thin to the desired consistency, if needed. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using. Keeps in the refrigerator for up to 1 week.
GREEN GARDEN SALAD
"THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil and Italian seasonings, this dressing enhances any kind of greens with a special flavor."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (1-1/3 cups dressing).
Number Of Ingredients 15
Steps:
- In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.
Nutrition Facts :
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
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.
More about "green salad with ranch dressing recipes"
GARDEN SALAD WITH HOMEMADE RANCH DRESSING
From yellowblissroad.com
4.6/5 (5)Total Time 10 minsCategory CondimentCalories 123 per serving
- Combine all ingredients in a 1 quart mason jar. Shake well, until all ingredients are combined. Alternatively, you can puree the ingredients in a blender or with an emulsifier
- Toss lettuce and raw vegetables in a large bowl. Add some of the ranch dressing and toss to coat. Add more dressing if needed. Or, serve undressed with dressings on the side.
16 DIY DRESSINGS FOR GREEN SALADS - ALLRECIPES
From allrecipes.com
Author Carl Hanson
- Cranberry Mustard Salad Dressing. A tangy vinaigrette with two kinds of vinegar (one sweet, one sharp) and two kinds of oil (walnut and olive).
- Homemade Catalina Dressing. "With a few ingredients, you can make this yummy dressing," says samy. "So simple and tastes like store-bought, but better."
- Homemade Ranch Dressing. A rich, creamy combo of buttermilk, sour cream (or creme fraiche, and secret seasonings that make it special. This is a veggie platter's BFF, and can turn potato salad into a potluck superstar.
- Honey Mustard Dressing II. A fresh salad dressing that tastes like your favorite restaurant-style honey-mustard dressing. The mashup complements the salty-sweet flavors of a crab and shrimp louie, and makes for a sharp twist on the classic chicken salad.
- Absolutely Fabulous Greek Dressing. This vinaigrette travels well since it doesn't need refrigeration, so it's a winner at picnics. Don't forget to pack some pita bread for sopping up the extra dressing.
- Father Mark's Caesar Dressing. "This rich Caesar dressing gets lots of attention!" - Father Mark. Amen! Mix things up and swap out traditional romaine for red leaf lettuce or shaved Brussels sprouts.
- Avocado Green Goddess Dressing. This classic invented in the 1920s in San Francisco goes extra green with the addition of the main ingredient in guacamole.
- Chef John's Empty Mayo Jar Dressing. Shake up a batch of vinaigrette in an "empty" mayo jar and get every bit of mayo clutching to the crannies.
- Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever! Chunky and slightly sweet. Sour cream, buttermilk, and mayo combine with blue cheese, vinegar, and spices.
- Raspberry Vinaigrette Dressing. Raspberry wine vinegar and Dijon mix with your favorite oil. Drizzle over a simple green salad topped with fresh berries for a taste of summer year-round.
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