Best Hidden Valley Warm Chick Veg Salad Rsc Recipes

Yummier Ranch Layer Salad #RSC image

Provided by Rita1652

Categories Weeknight

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 small iceberg lettuce, cored and cut into pieces
1 cup Baby Spinach, washed and spun dry
1 cup frozen corn, rinsed and drained (optional)
1 cup frozen peas, rinsed and drained
1 1/2 cups celery, thinly sliced
1 cup petite baby carrots, diced
1 cucumber, peeled, seeded and sliced
1/4 cup very thinly sliced red onion
6 ounces sharp cheddar cheese (add more to taste) or 6 ounces monterey jack pepper cheese, shredded
1/2 lb bacon, cooked nice and crisp crumbled into pieces
3/4 cup mayonnaise
1 tablespoon sugar (adjust to taste)
1 teaspoon minced chives
3/4 cup Greek yogurt
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 tablespoon white balsamic vinegar

Steps:

Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
Mix the dressing ingredients together and pour evenly over the salad in the bowl.
Add a layer of cheese, then a layer of bacon.
Chill overnight.
To serve using tongs go straight down into the salad to get all the layers.
Optional:.
Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).

Nutrition Facts : Calories 270.3, Fat 21.9, SaturatedFat 7.9, Cholesterol 37.9, Sodium 459.8, Carbohydrate 10.8, Fiber 1.5, Sugar 4.7, Protein 8.2

Warm Roasted Root Vegetable and Chicken Salad #RSC image

Provided by Souxie

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3 large red potatoes, unpeeled, cut into bite-size chunks
3/4 lb baby carrots
4 shallots, peeled and roughly chopped
1/3 cup vegetable oil, divided
1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
3/4 lb boneless skinless chicken breast, into bite size chunks
1 (5 ounce) bag Baby Spinach, washed and dried
2 tablespoons fresh lemon juice
4 lemon wedges

Steps:

Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.

Ranch Vegetables image

Provided by internetnut

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 3

1 ounce hidden valley dry ranch dressing mix
2 tablespoons oil
32 ounces frozen mixed vegetables (carrots, broccoli and cauliflower were used)

Steps:

Combine Hidden Valley Ranch mix with oil in a large bowl; mix with mixed, frozen vegetables and toss.
Bake in casserole dish at 375 for 30 minutes; stir every 10 minutes.

Nutrition Facts : Calories 110, Fat 4, SaturatedFat 0.6, Sodium 58.7, Carbohydrate 16.8, Fiber 5, Protein 4.2

Hidden Valley Hot Potato Salad image

Provided by True Texas

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs small red potatoes, cooked
1/2 cup green onion, sliced
1 cup prepared hidden valley ranch original ranch salad dressing, with bacon
paprika or black pepper
chives