GRILLED VEGGIE SALAD WITH AVOCADO RANCH
Steps:
- For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green. Set aside.
- For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.
- Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired.
COLORFUL VEGETABLE SALAD
With its Christmasy colors, this salad is a very merry part of my holiday menu. It serves a big group, but since it also keeps well in the refrigerator, you can look forward to the tasty leftovers, too.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad; toss to coat. Refrigerate for at least 3 hours.
Nutrition Facts : Calories 94 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
RANCH VEGGIE SALAD
This is one of those recipes where you look at it and say, you know I think I'll add this or maybe I'll skip that and you still have a great tasting salad.
Provided by Mysterygirl
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Chill for at least an hour to let the flavors combine.
RANCH SALAD WITH ROASTED VEGETABLES
Instead of serving salad on one plate and roasted vegetables on another, let them party together with some ranch dressing and Parmesan.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
CRUNCHY VEGGIE RANCH EGG SALAD
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread.
RANCH VEGETABLE SALAD
Make and share this Ranch Vegetable Salad recipe from Food.com.
Provided by KayBeeOakdale
Categories Vegetable
Time 20m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Put veggies and cheese into a large bowl.
- Mix mayo, yogurt and Ranch powder to make the dressing and pour over veggies.
- Mix well and chill.
Nutrition Facts : Calories 113.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 16.1, Sodium 262.3, Carbohydrate 8.3, Fiber 2.1, Sugar 2.5, Protein 7.2
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