Best Crispy Ranch Salad Recipes

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WEDGE SALAD WITH HOMEMADE RANCH AND CRISPY ONION RINGS



Wedge Salad with Homemade Ranch and Crispy Onion Rings image

Provided by Valerie Bertinelli

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 26

1 head iceberg lettuce
8 radishes, thinly sliced
10 cherry tomatoes, halved
Homemade Ranch Dressing (see recipe below)
1/2 cup blue cheese, crumbled
1 tablespoon chopped fresh chives
Crispy Onion Rings (see recipe below)
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon dried chives
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 large onion
2 cups water
1 cup unbleached all-purpose flour
Kosher salt
11/2 cups panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2 large egg whites
Non-stick cooking spray

Steps:

  • Remove any wilted leaves from the outside of the iceberg lettuce. Remove the core and slice the head of lettuce in half from top to bottom. Cut each half into 3 wedges.
  • Arrange 6 wedges on a platter. Top each wedge with sliced radishes and halved cherry tomatoes. Drizzle about 1/2 cup of dressing all over the lettuce and veggies. Top with the blue cheese and chives. Place baked onion rings on top. Serve with extra dressing on the side.
  • Add the mayonnaise, sour cream, vinegar, garlic powder, chives, dill, parsley, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a high-powered blender and blend until smooth and creamy, about 1 minute. Transfer the dressing to a bowl and refrigerate until ready to serve. Dressing can be kept in an airtight container in the fridge for up to 1 week.
  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • Slice the onion into 1-inch-thick rings. Separate the rings and save the small inner rings for another use. Add the large rings to a bowl and cover with the water. Let the onions sit while you prepare the dredging stations.
  • Add the flour and 1/2 teaspoon salt to a medium shallow bowl and whisk to combine. Add the panko, garlic powder, onion powder, 1/2 teaspoon salt and pepper to a second shallow bowl and whisk to combine. Add the egg whites to a third shallow bowl and whisk vigorously until they are frothy and foamy, but not holding peaks.
  • Remove each onion ring from the water, shaking off any excess, and place immediately into the flour mixture, making sure to toss until it's fully coated. Next, dip the onion ring into the egg white mixture, flipping to coat thoroughly. Shake off any excess egg white and transfer the onion ring to the panko mixture, gently pressing in the breadcrumbs to adhere. Place the onion ring on the prepared baking sheet and continue the process with the rest of your onion rings.
  • Generously spray the onion rings with non-stick cooking spray. Flip the onion rings and generously spray the other side. Bake until golden brown and crisp, flipping halfway through, about 20 minutes.

CRISPY FISH FINGERS WITH JALAPENO RANCH SALAD



Crispy Fish Fingers with Jalapeno Ranch Salad image

Crispy fish, ranch dressing and Tex-Mex flavors (like jalapeños and cilantro) complement each other surprisingly well in this scrumptious salad.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 9

1 Tbsp. oil
1 lb. orange roughy fillets
1 env. OVEN FRY Fish Fry Seasoned Coating Mix for Fish
1/2 cup KRAFT Lite Ranch Dressing
2 jalapeño peppers, stemmed, halved and seeded
1/4 cup cilantro leaves
2 Tbsp. lime juice
1 bag (10 oz.) salad greens, torn
2 cups cherry tomatoes, halved

Steps:

  • Line 15x10x1-inch baking pan with foil. Coat evenly with oil. Cut fish into 3x1-inch strips. Moisten with water, then coat evenly with coating mix. Arrange in prepared pan.
  • Bake at 425°F 12 to 15 minutes or until fish flakes easily with fork.
  • Meanwhile, place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.
  • Toss greens and tomatoes in large bowl. Add 1/2 of the dressing mixture; mix lightly. Top with baked fish fingers; drizzle with remaining dressing mixture.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

CRISPY RANCH SALAD



Crispy Ranch Salad image

I do a lot of experimenting with vegetables to appease my whole family. Everyone labeled this one a winner.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 9

1 bunch leaf lettuce, torn
1 cucumber, sliced
2 cups broccoli florets
1 cup cauliflowerets
1 large tomato, cut into wedges
1 large carrot, shredded
1 bottle (8 ounces) ranch salad dressing
2 tablespoons grated Parmesan cheese
1/2 teaspoon lemon-pepper seasoning

Steps:

  • In a large salad bowl, combine lettuce, cucumber, broccoli, cauliflower, tomato and carrot. In a small bowl, combine dressing, Parmesan cheese and lemon-pepper. Serve with salad.

Nutrition Facts :

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