RSS Feed

Tag Archives: Olive

Chopped Salad with BBQ Ranch Dressing

BBQ Ranch Chopped SaladI love me a big salad, and I love a chopped dressed salad even better.  I have made this chopped salad on various occasions.  My inspiration is my favorite salad at a restaurant I love.

We were headed to my sister-in-laws birthday and I was bringing a green salad.   Tired of the normal green salad with different dressings, I made everyone step out of the box and brought this.  It was a success.   Mr.Picky even asked for me to make it again, and I saw many go up for seconds.  We had grilled chicken so I just topped my salad and had that for dinner.

Of course cut this recipe in half for a normal meal or dinner, but this is written to feed 10-12 people.

Chopped Salad with BBQ Ranch Dressing:

  • 2 heads of romaine or iceberg lettuce (not my usual lettuce picks but you really need a good crunchy lettuce)
  • 2 medium tomatoes, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 small jicama, thinly sliced or cubed
  • 1 avocado, diced
  • 1/2 can black olives, drained and sliced
  • 3 boiled eggs, chopped or sliced
  • 1/2 large bunch of cilantro, chopped or torn
  • 1 red or orange bell pepper, diced
  • 1/2 cup cheddar or mexican blend cheese, shredded

Dressing:

  • 1/2 cup Healthier Ranch recipe, bottle ranch, or packet mixed with mayo and sour cream
  • 3 Tbs BBQ sauce, your favorite
  • 1-2 Tbs milk, if needed to thin dressing

*I have also added black beans and grilled chicken to this salad if we are eating as a main dish.  Some crispy fried onions or crispy fried jalapenos are great on top as a garnish.

Combine all the salad fixings in a large bowl.

Whisk together dressing or put ingredients in a jar and shake, until smooth.

Dress salad just before serving with dressing, add a bit at a time until the salad is coated evenly.

Advertisements

Kathleen’s Calico Bean Salad

My grandma brings this salad along to most family gatherings.  I enjoy keeping some in the fridge during the summer.  It is a great side dish, and keeps fresh for sometime.  If I have the last little bit to use up I add it to a green salad.  Please enjoy this family favorite.

Kathleen’s Calico Bean Salad:Kathleen's Calico Bean Salad

  • 1 can pinto beans
  • 1 can black beans
  • 1 can garbanzo beans
  • 1 can white beans
  • 1 can olives
  • 1 sm jar pimento
  • 1 med onion, diced
  • 3 – 4 stocks celery, chopped

Dressing:

  • 1 clove garlic, pressed
  • ½ tsp pepper
  • ½ tsp sugar
  • 1 tbsp Dijon mustard
  • 2 tsp italian seasoning
  • 3 tbsp vinegar
  • ½ cup oil

Rinse and drain all the beans, and drain the olives.  Combine all ingredients in bowl.

Whisk together dressing(2nd set of ingredients). Pour over salad and toss to coat.  Chill a few hours to allow flavors to develop.

%d bloggers like this: