Best 3 Mexi Ranch Salad Dressing Recipes

Calling all salad lovers! Get ready to tantalize your taste buds with the irresistible Mexi-Ranch Salad Dressing. This flavor-packed dressing seamlessly blends the bold and spicy flavors of Mexican cuisine with the cool and creamy goodness of classic Ranch. As you pour this dressing over your favorite salad greens, it's like taking a culinary journey across two distinct culinary worlds.

The Mexi-Ranch Salad Dressing is not just a one-trick pony. It's a versatile dressing that can elevate various dishes beyond salads. Use it as a marinade for grilled chicken or fish, a dip for veggie sticks, or even as a flavorful sauce for tacos and burritos. The possibilities are endless, making it a staple in your kitchen.

In this article, you'll find not just one but three mouthwatering recipes for Mexi-Ranch Salad Dressing. Each recipe offers a unique twist on this classic dressing, catering to different taste preferences and dietary needs. Whether you prefer a traditional, spicy, or vegan version, we've got you covered.

So, gather your ingredients, put on your apron, and let's embark on a culinary adventure. Get ready to create dressings that will turn your salads and other dishes into a fiesta of flavors.

Let's cook with our recipes!

RANCHERO RANCH DRESSING

Ranchero Ranch Dressing image

Bring new life to an old favorite with this Mexico-inspired ranch dressing. Powdered chile pepper, cumin, oregano, and garlic add interest and zest.

Provided by Chelsie Kenyon

Categories Sauce

Time 1h5m

Number Of Ingredients 8

Ingredients

1 cup milk
1 cup mayonnaise
2 tablespoons sour cream
1 package dry ranch dressing mix
1 tablespoon powdered chile pepper (such as ancho o piquín chile)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

Gather the ingredients.
With a whisk, mix together milk, mayonnaise, and sour cream in a mixing bowl until smooth.
Add dry ranch dressing mix, chile powder, oregano, cumin, and garlic; whisk again until smooth and all seasonings are blended evenly.
Place mixture in a covered container and refrigerate at least 1 hour so that the dressing can thicken and the seasonings have time to release their flavors.

Nutrition Facts : Calories 61 kcal, Carbohydrate 6 g, Cholesterol 6 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 444 mg, Sugar 3 g, Fat 3 g, ServingSize 2 cups dressing (6 servings), UnsaturatedFat 0 g

APPLEBEE'S MEXI-RANCH DRESSING RECIPE - (3.4/5)

Applebee's Mexi-Ranch Dressing Recipe - (3.4/5) image

Provided by á-174942

Number Of Ingredients 18

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeño slices
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1 pinch garlic powder
1 freshly-ground black pepper
1 cup shredded cheddar-jack cheese

Steps:

Mix all ingredients and blend until smooth.

CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING

Chopped Salad With Jalapeño-Ranch Dressing image

This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all. This salad eschews subtlety, and hits all the right notes.

Provided by Alexa Weibel

Categories salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
3 large scallions, trimmed and finely chopped (about 1/4 cup)
1/3 cup finely chopped fresh cilantro
2 tablespoons finely chopped jalapeño with its seeds (or to taste)
1 lime, zested
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt (Diamond Crystal) and black pepper
3 romaine lettuce hearts (about 1 pound), trimmed and chopped into bite-size pieces
3 fresh ears of corn, shucked, kernels removed from cobs
8 radishes, halved lengthwise and thinly sliced into half-moons
2 large, ripe avocados, pitted and diced
5 scallions, trimmed and thinly sliced at an angle
1/2 cup crumbled Cotija (or grated Parmesan)
1 cup chopped cilantro, leaves and tender stems
2 cups crumbled lime tortilla chips (optional)

Steps:

Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.

Tips:

Use fresh ingredients whenever possible. The fresher the ingredients, the better the dressing will taste.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
If you like a spicier dressing, add more chili powder or cayenne pepper to taste.
This dressing can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

This Mexi-Ranch salad dressing is a delicious and versatile dressing that can be used on a variety of salads, tacos, and burritos. It's also a great dipping sauce for vegetables or chips. With its creamy texture and tangy flavor, this dressing is sure to become a favorite in your kitchen.