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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:16-20 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 16-20 servings


  • 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 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

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


  1. 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.
Originally published as Ranch Salad in Taste of Home August/September 1993, p15

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pegwalker User ID: 3029648 5228
Reviewed Apr. 25, 2013

"This salad was delicious! I added a teaspoon of liquid smoke to the dressing mixture, and a dash of black pepper too! My family loves this one!!"

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