Loaded Ranch Salad
This salad has a perfect balance of toppings: crunchy, sweet, tangy and saucy. And what isn’t made better by ranch dressing?!
Prep time:
Cook time:
Serving size: 4
Calories per serving: 850
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 850
1 medium sweet potato, peeled and diced small
1 tablespoon extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup BBQ sauces, recipe follows, or store-bought
1 head romaine lettuce, chopped
1-15 ounces can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 firm ripe avocado, peeled and diced
1/2 cup Ryan’s Pickled onions, recipe follows
1/4 cup fried onions
Ranch Dressing, recipe follows, or store-bought
1 tablespoon olive oil
1 cup minced yellow onions
2 cups ketchup
3/4 cup low-sodium chicken broth
1/4 cup apple cider vinegar
1/4 cup dark brown sugar
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1 red onion, thinly sliced
1 cup water
1/4 cup white vinegar
1/4 cup apple cider
2 tablespoons sugar
2 teaspoons kosher salt
1 tablespoon peppercorns
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced chives
2 tablespoons minced flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Coat the sweet potato in the olive oil, 1 teaspoon salt and some black pepper. Spread in an even layer on the baking sheet. Bake until golden brown and softened, 15 to 18 minutes. Set aside to cool.
To a large bowl, add the romaine. Add the sweet potatoes, black beans, cherry tomatoes and avocado. Season with salt and black pepper. Add the pickled onions and fried onions. Drizzle with some Ranch Dressing, saving the rest to serve on the side. Season with some more black pepper over the top.
Heat the oil in a medium saucepan over medium heat. Sauté the onions until translucent, 7 to 8 minutes. Stir in the ketchup, broth, vinegar, sugar, molasses, Worcestershire, chili powder, garlic powder, smoked paprika, cayenne, mustard, cumin and coriander. Bring to a low boil, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.
Place the onions in a jar. Whisk the water, vinegar and cider with the sugar and salt until dissolved. Add the peppercorns. Pour over the onions and refrigerate for at least an hour before using. Keeps for about 2 weeks.
In a small bowl, combine the mayonnaise, buttermilk, chives, parsley, garlic powder, salt and pepper. Refrigerate for up to 1 week.
Notes:
For these Pickled Onions, you can also boil the liquid mixture then pour over the onions if you want them to have a little less “bite.”
Source: foodnetwork.com
Coat the sweet potato in the olive oil, 1 teaspoon salt and some black pepper. Spread in an even layer on the baking sheet. Bake until golden brown and softened, 15 to 18 minutes. Set aside to cool.
To a large bowl, add the romaine. Add the sweet potatoes, black beans, cherry tomatoes and avocado. Season with salt and black pepper. Add the pickled onions and fried onions. Drizzle with some Ranch Dressing, saving the rest to serve on the side. Season with some more black pepper over the top.
Heat the oil in a medium saucepan over medium heat. Sauté the onions until translucent, 7 to 8 minutes. Stir in the ketchup, broth, vinegar, sugar, molasses, Worcestershire, chili powder, garlic powder, smoked paprika, cayenne, mustard, cumin and coriander. Bring to a low boil, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.
Place the onions in a jar. Whisk the water, vinegar and cider with the sugar and salt until dissolved. Add the peppercorns. Pour over the onions and refrigerate for at least an hour before using. Keeps for about 2 weeks.
In a small bowl, combine the mayonnaise, buttermilk, chives, parsley, garlic powder, salt and pepper. Refrigerate for up to 1 week.
Notes:
For these Pickled Onions, you can also boil the liquid mixture then pour over the onions if you want them to have a little less “bite.”
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
