SOUTHWESTERN RANCH SALAD RECIPES
SOUTHWEST RANCH SALAD DRESSING RECIPE - FOOD.COM
Make and share this Southwest Ranch Salad Dressing recipe from Food.com.
Total Time 10 minutes
Prep Time 10 minutes
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, FatContent 62.9, SaturatedFatContent 19.4, CholesterolContent 92.5, SodiumContent 1626.1, CarbohydrateContent 36.3, FiberContent 1.2, SugarContent 12.8, ProteinContent 4.8
SOUTHWESTERN RANCH PASTA SALAD RECIPE - BETTYCROCKER.COM
Whipping up a great pasta salad while the meat is grilling is easy with Suddenly Salad. Just toss in your favorite veggies, stir and voilà!
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking.
- Drain pasta and corn; rinse with cold water. Shake to drain well.
- Im medium bowl, stir together seasoning mix, dressing and lime juice. Stir in pasta with corn and remaining ingredients except tortilla chips. Serve salad with tortilla chips. Serve immediately, or refrigerate.
Nutrition Facts : Calories 270 , CarbohydrateContent 34 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 6 g, TransFatContent 0 g
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Reviews 4.8
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- Cut off the top of the jalapeño and cut it in half lengthwise. Remove the seeds with the Core & More and finely chop.For the dressing, combine the jalapeño, ranch dressing, seasoning, and lime juice in a small bowl; whisk until well combined. Refrigerate until ready to use.Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes. Season the chicken with salt and pepper. Add the chicken to the pan and grill for 3–4 minutes per side, or until grill marks appear. Remove to a bowl to cool.Meanwhile, cut the olives in half using the Close & Cut and the Coated Chef’s Knife. Cut off the top of the bell pepper and remove the seeds with the Scoop Loop®. Cut the bell pepper into chunks and place into the Manual Food Processor; process until coarsely chopped.Dice the avocado. Chop the lettuce with the Salad Chopper.In the 2-qt (2.3-L) Cool & Serve Bowl, combine the lettuce, olives, bell pepper, beans, corn, and chicken. Pour the dressing over the salad and toss gently to coat. Top with the avocado.
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SOUTHWESTERN RANCH SALAD #RSC RECIPE - FOOD.COM
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!
From food.com
Reviews 5.0
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Calories 373.9 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 373.9 per serving
- 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!
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SOUTHWESTERN SALAD - RECIPES | PAMPERED CHEF US SITE
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From pamperedchef.com
Reviews 4.8
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Reviews 4.8
- Cut off the top of the jalapeño and cut it in half lengthwise. Remove the seeds with the Core & More and finely chop.For the dressing, combine the jalapeño, ranch dressing, seasoning, and lime juice in a small bowl; whisk until well combined. Refrigerate until ready to use.Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes. Season the chicken with salt and pepper. Add the chicken to the pan and grill for 3–4 minutes per side, or until grill marks appear. Remove to a bowl to cool.Meanwhile, cut the olives in half using the Close & Cut and the Coated Chef’s Knife. Cut off the top of the bell pepper and remove the seeds with the Scoop Loop®. Cut the bell pepper into chunks and place into the Manual Food Processor; process until coarsely chopped.Dice the avocado. Chop the lettuce with the Salad Chopper.In the 2-qt (2.3-L) Cool & Serve Bowl, combine the lettuce, olives, bell pepper, beans, corn, and chicken. Pour the dressing over the salad and toss gently to coat. Top with the avocado.
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Homemade Southwest Salsa Ranch
From hiddenvalley.com
Total Time 15 minutes
Cuisine N/A
Calories 0 per serving
From hiddenvalley.com
Total Time 15 minutes
Cuisine N/A
Calories 0 per serving
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