Fast & Creamy Buttermilk Salad Dressing

Yield: 2-3/4 cup or 22 Servings

Creamy Buttermilk Salad dressing

Photo by Taste of Home©

Ingredients:

  • 3/4 c. buttermilk
  • 2 c. (16 ounces) 2% cottage cheese
  • 1 envelope ranch salad dressing mix

Directions:

  1. In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
  2. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.

 

Nutritional Facts
2 tablespoons (calculated without greens a: 23 calories, 1g fat (0.550g saturated fat), 3mg cholesterol, 177mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1/2 fat-free milk

 

 

 

Originally published as Buttermilk Salad Dressing in Light & Tasty October/November 2001, p29

Patriotic Taco Salad recipe

Patriotic Taco Salad

Photo by Taste of Home©

Yield: 8 Servings

Ingredient:

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 envelope taco seasoning
  • 6 cups tortilla or corn chips
  • 4 to 5 cups shredded lettuce
  • 9 to 10 pitted large olives, sliced lengthwise
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups cherry tomatoes, halved

 

Directions:

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

Editor’s Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

 

Nutritional Facts
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Originally published as Patriotic Taco Salad in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p211

 

Chili-Rubbed Steak & Bread Salad Recipe from Taste of Home©

We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations – creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut

Yield: 6 Servings

Chili-Rubbed Steak & Bread Salad

Photo by Taste of Home©

Ingredients:

  • 2 teaspoons chili powder
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef top sirloin steak (1 inch thick and 1-1/4 pounds)
  • 2 cups cubed multigrain bread
  • 2 tablespoons olive oil
  • 1 cup ranch salad dressing
  • 2 tablespoons finely grated horseradish
  • 1 tablespoon prepared mustard
  • 3 large tomatoes, cut into 1-inch pieces
  • 1 medium cucumber, cut into 1-inch pieces
  • 1 small red onion, halved and thinly sliced

 

Directions:

  1. Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes.
    Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard.
  2. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
  3. In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.

Originally published as Chili-Rubbed Steak & Bread Salad in Taste of Home June/July 201

Ranch Dressing and Dip Mix

This versatile recipe converts easily into a creamy dip or smooth dressing. It’s delicious served with fresh veggies or drizzled over greens. —Carolyn Zimmerman, Fairbury, Illinois

Ranch dressing and dip mix

Photo by Taste of Home©

Yield: 1 cup or approximately 96 servings

Ingredients: 

  • 2 tablespoons plus 2 teaspoons dried minced onion
  • 1 tablespoon dried parsley flakes
  • 2-1/2 teaspoons paprika
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1-1/2 teaspoons garlic powder

 

Additional Ingredients for Dressing:

  • 1 cup mayonnaise
  • 1 cup buttermilk

 

Additional Ingredients for Dip:

  • 1 cup (8 ounces) sour cream

 

Directions:

  1. In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: about 6 tablespoons mix (enough to make 6 batches).
  2. To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups.
  3. To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.

 

Nutritional Facts:
1 serving (2 tablespoons) equals 107 calories, 11 g fat (2 g saturated fat), 6 mg cholesterol, 140 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

 

Originally published as Ranch Dressing and Dip Mix in Quick Cooking July/August 2000, p19

Barbecue Chicken Cobb Salad Recipe

Yield: 6 Servings

Barbecue Chicken Cobb Salad Recipe

Photo by Taste of Home©

Ingredients:

  • 1 bottle (18 ounces) barbecue sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1-1/2 pounds boneless skinless chicken breasts
  • 12 cups chopped romaine
  • 3 plum tomatoes, chopped
  • 2 avocados, peeled and chopped
  • 2 small carrots, thinly sliced
  • 1 medium sweet red or green pepper, chopped
  • 3 large hard-cooked large eggs, chopped
  • 6 bacon strips, cooked and crumbled
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Salad dressing of your choice

Directions:

  1. In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
  2. Remove chicken from slow cooker; cut into bite-size pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, vegetables, avocado, eggs, bacon and cheese over romaine.
  3. Drizzle with dressing.

 

Originally published as Barbecue Chicken Cobb Salad in Simple & Delicious December/January 2015

 

Old-Fashioned Egg Salad Recipe

Yield: 3 Servings

Old-Fashioned Egg Salad Recipe

Photo by Taste of Home©

Ingredients:

  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hard-cooked eggs, chopped
  • 1/2 cup finely chopped celery

 

Directions:
In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate.

 

Nutritional Facts: 
1/2 cup (calculated without lettuce leaf or bread) equals 294 calories, 25 g fat (5 g saturated fat), 431 mg cholesterol, 438 mg sodium, 3 g carbohydrate, trace fiber, 13 g protein.

 

Originally published as Old-Fashioned Egg Salad in Taste of Home April/May 1994, p15

Shrimp Salad

Yield: 9 Servings

Shrimp Salad

Photo by Taste of Home©

Ingredients:

  • 2-1/3 cups uncooked small pasta shells
  • 1/3 pound cooked salad shrimp
  • 3 celery ribs, chopped
  • 1 small onion, chopped
  • 4 radishes, halved and sliced
  • 4 hard-cooked eggs, chopped
  • 1 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper

 

Directions:

  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs. In a small bowl, combine mayonnaise, mustard, salt and pepper.
  2. Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat.
  3. Cover and refrigerate for at least 2 hours.

 

Nutritional Facts:
3/4 cup equals 316 calories, 23 g fat (4 g saturated fat), 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.

 

 

Originally published as Shrimp Salad in Simple & Delicious June/July 2010, p48