Best Ranch House Salad With Pecan Vinaigrette Recipes

RANCH HOUSE SALAD WITH PECAN VINAIGRETTE

Steps:

• Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado over greens.
• Pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees. Fry tortilla strips in hot oil until crisp, about 1 minute. Drain on paper towels.
• Drizzle salads with Pecan Vinaigrette and top with tortilla strips.
• For dressing, process first 5 ingredients and if desired, sherry, in a blender until smooth. Turn blender on high and add olive oil gradually in a slow, steady stream until thickened. Stir in the pecans.

TOASTED PECAN VINAIGRETTE

Steps:

• In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.

RANCH SALAD WITH CANDIED PECANS

Steps:

• Toss 2 cups cubed raisin-walnut bread with 2 tablespoons melted butter. Bake at 400 degrees F until crisp, 12 to 15 minutes. Puree 1/4 cup each mayonnaise, sour cream, buttermilk, sliced scallions, chopped dill and chopped mint, and 1/4 teaspoon kosher salt in a blender. Toss 2 chopped romaine hearts with the dressing, 1/2 cup candied pecans and the croutons. Season with salt and pepper.

RANCH SALAD

Steps:

• Combine vegetables, bacon and cheese in a large salad bowl. Combine salad dressings; pour over salad and toss to mix. Chill.

TOASTED PECAN VINAIGRETTE

Steps:

• In medium bowl, combine Dijon and honey.
• Slowly add olive oil, whisking to combine.
• Slowly add vinegar, whisking to combine.
• Stir in toasted pecans.