Best Ranch Spinach Salad Recipes

SPINACH RANCH & BACON PASTA SALAD

Spinach Ranch & Bacon Pasta Salad image

Make and share this Spinach Ranch & Bacon Pasta Salad recipe from Food.com.

Provided by MountainMama

Categories Lunch/Snacks

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 lb pasta, cooked (I use elbows or cellentani)
1 (4 ounce) package bacon bits (NOT fake bac)
1 red pepper, chopped
1 carrot, shredded
1/4 red onion, diced
2 cups fresh baby spinach leaves
1 cup ranch dressing, homemade or prepared

Steps:

Mix vegetables & pasta in a large bowl.
Add Dressing.
Chill.
Eat! :).

Nutrition Facts : Calories 357.4, Fat 18, SaturatedFat 3.6, Cholesterol 19.1, Sodium 505.2, Carbohydrate 37.1, Fiber 2.1, Sugar 2.6, Protein 10.9

RANCH SPINACH SALAD

Ranch Spinach Salad image

I rely on packaged greens and a handful of other ingredients, so it comes together in no time.-Kelly Olson, Moab, Utah

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 package (6 ounces) baby spinach
1 small sweet red pepper, julienned
1/2 cup shredded pepper Jack cheese
1 can (2-1/4 ounces) ripe chopped olives, drained
1 green onion, finely chopped
1/3 to 1/2 cup ranch salad dressing

Steps:

In a large salad bowl, combine the spinach, red pepper, cheese, olives and onion. Add dressing; toss to coat.

Nutrition Facts :

SPINACH SALAD WITH AVOCADO-RANCH DRESSING

SPINACH SALAD WITH AVOCADO-RANCH DRESSING image

Categories Salad Pepper Vegetable No-Cook Avocado

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 ripe avocado, halved and pitted, divided
1/2 cup buttermilk
2 tablespoons chopped fresh dill or 2 teaspoons dried
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 5-to-6- ounce package baby spinach (about 8 cups)
1 medium red bell pepper, sliced
1 15-ounce can chickpeas, rinsed

Steps:

1. Scoop 1 avocado half into a blender; add buttermilk, dill, vinegar, garlic powder, salt and pepper. Puree until smooth. 2. Cut the remaining avocado half into 1/2-inch chunks. Combine spinach, bell pepper and chickpeas in a large bowl. Add the dressing; toss to coat. Divide among 4 salad plates and top with the chopped avocado.

RANCH SPINACH SALAD

Ranch Spinach Salad image

I got this from a Taste of Home issue or one of its sister magazines. For when I want something fresh and healthy and a little different from the usual salad.

Provided by Laura O.

Categories Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (6 ounce) package Baby Spinach
1 small sweet red pepper, diced
1/2 cup shredded monterey jack pepper cheese
1 (2 1/4 ounce) can sliced ripe olives, drained
1 green onion, sliced
1/3-1/2 cup ranch salad dressing

Steps:

Toss all ingredients together.

Nutrition Facts : Calories 185.1, Fat 16.6, SaturatedFat 4.5, Cholesterol 18, Sodium 438.9, Carbohydrate 4.9, Fiber 2, Sugar 1.9, Protein 5.3

RANCH SPINACH PASTA SALAD

Ranch Spinach Pasta Salad image

Grilling tonight? Add a veggie-rich 15-minute pasta salad that gets its start from a Suddenly Salad® mix.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/2 cup ranch dressing
1 tablespoon fresh lemon juice
2 cups baby spinach leaves or small broccoli florets
3/4 cup grape tomatoes, halved
1/2 cup sliced cucumber, halved
1/2 cup julienne (matchstick-cut) carrots
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves

Steps:

Empty contents of pasta mix (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well.
In medium bowl, stir contents of seasoning mix (from Suddenly Salad box), the dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 5 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g

RANCH SPINACH SALAD

RANCH SPINACH SALAD image

Categories Salad Vegetable

Yield 6 Servings

Number Of Ingredients 6

Ingredients

1 (6 oz.) pkg. baby spinach
1 small sweet red pepper, julienned
1/2 cup shredded pepper Jack cheese
1 (2-1/4 oz.) can ripe chopped olives, drained
1 green onion, finely chopped
1/3 to 1/2 cup Ranch salad dressing

Steps:

In a large bowl, combine the spinach, red pepper, cheese, olives and onion. Add dressing; toss to coat.

SPINACH RANCH SALAD

Spinach Ranch Salad image

An unusual combination I came up with one night while preparing my lunch for the next day. Was scared to try it, but it turned out to be good! You could replace any ingredient to make it your own.

Provided by JULICHICKY

Categories Salad

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

4 cups baby spinach, rinsed and dried
½ cup cucumber
1 cup broccoli florets
½ cup feta cheese, crumbled
¼ red onion, chopped
2 small, cooked chicken breast, cut into small pieces
bacon bits
½ cup ranch dressing

Steps:

Toss together spinach, cucumber, broccoli, feta, onion, chicken, and bacon in a large bowl. Pour dressing over salad, and gently toss again.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 6.5 g, Cholesterol 40.5 mg, Fat 22.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 7.2 g, Sodium 802.8 mg, Sugar 3.5 g

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