Ranch Salad Recipe

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A blend of blue cheese and ranch salad dressings gives the vegetables in this salad a tangy taste. It makes a big batch, so I often take it to potlucks.—Marlene Thompson, Winchester, Ohio

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  • 16-20 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 1 medium head cauliflower, broken into florets (4 cups)
  • 1 bunch broccoli, broken into florets (3 cups)
  • 4 to 6 small carrots, thinly sliced
  • 4 green onions with tops, thinly sliced
  • 1 cup chopped celery
  • 6 bacon strips, cooked and crumbled or 1/2 cup bacon bits
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 bottle (8 ounces) blue cheese salad dressing
  • 1 bottle (8 ounces) ranch salad dressing

Directions

  • Combine vegetables, bacon and cheese in a large salad bowl. Combine salad dressings; pour over salad and toss to mix. Chill. Yield: 16-20 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 167 calories, 15 g fat (4 g saturated fat), 11 mg cholesterol, 305 mg sodium, 6 g carbohydrate, 2 g fiber, 4 g protein.

Ranch Salad published in Taste of Home August/September 1993, p15

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