Best 20 Ranch Salad Dressing Recipes

CREAMY TORTELLINI SALAD WITH CHICKEN, BACON, AND RANCH DRESSING

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes.
• Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley.
• Toss to combine. Season with salt and pepper if desired.

GREEK YOGURT RANCH SALAD DRESSING

Steps:

• Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup. Let sit for 5 to 10 minutes.
• Meanwhile, combine parsley, dill, garlic powder, onion powder, basil, pepper, paprika, chives, and salt in a small bowl. Mix in Greek yogurt. Gradually stir in buttermilk to thin out dressing.

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.

JALAPENO RANCH SALAD DRESSING

Steps:

• Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
• Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

MEXI-RANCH SALAD DRESSING

Steps:

• Mix the first 4 ingredients together.
• Add salt and pepper to taste.
• Serve immediately, or refrigerate for an hour or longer so that the flavor goes through it.
• Enjoy!

AVOCADO RANCH SALAD DRESSING

Steps:

• Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.

ICEBERG WEDGE SALAD WITH GREEN GODDESS RANCH DRESSING

Steps:

• Prepare Green Goddess dressing and set aside. Place 1 iceberg lettuce wedge and 2 cucumber wedges on each plate. Pour some dressing over top and crumble 1 slice bacon over each wedge. Serve.

GARDEN CHOPPED SALAD WITH RANCH DRESSING

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.

EASIEST CREAMY CILANTRO LIME RANCH SALAD DRESSING

Steps:

• Place all ingredients in a blender and pulse on high until well mixed.
• Adjust seasonings by adding more lime juice, cilantro and salt or pepper.
• Chill for an hour before serving.

TACO SALAD WITH RANCH DRESSING

Steps:

• Cook the chicken breasts in a medium skillet over medium high heat for 12 to 16 minutes, or until chicken is cooked though and juices run clear. Let cool slightly then slice into strips.
• In a large bowl, toss together the chicken, chili powder, lettuce, salsa, dressing, Cheddar, Monterey Jack, olives and tortilla chips until evenly coated. Chill until ready to serve.

BLT PASTA SALAD WITH RANCH DRESSING

Steps:

• Cook and drain pasta as directed on package, omitting salt. Rinse with cold water; drain well.
• Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat about 4 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble into small pieces or cut into thirds.
• In large bowl, mix pasta, onion and tomatoes; toss gently with dressing to coat. Place lettuce leaf on each of 6 salad plates; divide pasta mixture evenly along plates. Sprinkle each with bacon.

SERENDIPITY BACON AND GREEN PEA SALAD WITH RANCH DRESSING

Steps:

• Boil the green peas for one minute then drain and rinse with cold water to stop the cooking process. Drain again and set aside.
• In a large salad bowl, combine the cooked peas, bacon, red onion, ranch dressing and cheese.
• Chill.

CHICKEN AND BLACK-BEAN SALAD WITH SPICY RANCH DRESSING

Steps:

• stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
• divide lettuce evenly among four plates and top with chicken salad.

GREEN GODDESS RANCH SALAD DRESSING WITH DIP VARIATION

Steps:

• Mix everything together and chill for at least 4 hours to let flavors blend- overnight is best.
• To use this yummy recipe as a dip, leave out the milk.
• Note: 1 serving (30gm) equals about 2 tablespoons.

PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING

Steps:

• Toss the chopped romaine with 1/2 cup of the BBQ Ranch Dressing and evenly distribute among four serving bowls. Top each with some croutons, tomatoes, cheese, corn, hearts of palm, avocados and Pulled Pork. Serve with the remaining 1/2 cup dressing on the side.
• Preheat the oven to 300 degrees F.
• In a medium bowl, add the sugar, garlic powder, onion powder, paprika, pepper, salt and cayenne, and mix until combined.
• Rub the pork with the spice mix and place in a high-sided baking dish. Pour the stock in bottom of the pan, then squeeze the orange juice over the pork and toss in the rinds. Cover with foil and bake until the pork starts to fall apart, 4 hours.
• Remove the orange rinds from the pan and discard. Cool the pork to handle, and then shred and mix with the cooking liquid.
• In a large bowl, mix together the mayonnaise, sour cream, buttermilk, BBQ sauce, parsley, chives, dill, lemon juice, mustard, pepper, cayenne and garlic. Season the dressing with salt.

SUMMER CHOPPED SALAD WITH RANCH DRESSING

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.

GREEN GODDESS RANCH SALAD DRESSING

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.

LOW-FAT CREAMY RANCH SALAD DRESSING

Steps:

• In a food processor or blender, process cottage cheese and yogurt until smooth.
• Pour into bowl and stir in onions and seasonings.
• Cover and refrigerate for at least 30 minutes so flavors blend.
• Store for up to one week.
• Stir before serving.

RANCH-STYLE SALAD DRESSING

Steps:

• In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavors to blend.

PARMESAN-PEPPERCORN RANCH SALAD DRESSING

Steps:

• 1. In a medium bowl, combine all ingredients, stirring gently with a whisk.
• 2. For best flavor, refrigerate, covered, for at least 30 minutes before serving.
• 3. Dressing can be refrigerated in an airtight container for up to five days.