Chipotle Ranch Salad (For Crowd Occasions)
Created by TwisSis on March 5, 2016
- Servings: 16
- Prep Time: 60m
- Cook Time: 0m
- Recipe #23053
Ingredients
- FOR THE DRESSING
- 1 packet (1 ounce) dry ranch dressing mix
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 6 ounces sour cream (3/4 cup)
- 1 teaspoon paprika (smoked)
- 1 tsp chipotle chili powder
- FOR THE SALAD
- 1 cup whole kernel corn
- 1 cup strawberries (whole, halved or quartered based on size)
- 1 cup whole raspberries
- 3/4 cup carrot, sliced (coins)
- 180 grams olives (black olives, use 1 cup & leave whole)
- 3/4 cup avocado (large-dice)
- 1/2 cup sliced mushrooms (canned or fresh)
- 1/2 cup red pepper, diced (medium-dice)
- 1/2 cup cucumber, diced (medium-dice)
- 1/2 cup jicama, diced (medium-dice)
- 1/2 cup chopped bacon (crisped & crumbled)
- 1/2 cup tomatillos (fresh if available - may used canned if not)
- 1/2 cup green onion, chopped (white & green parts cut in 1-in segments)
- 1/2 cup pepitas (toasted)
- 1/4 cup cilantro, chopped (rough-chopped)
- 8 cups salad greens (mixed)
How to Make
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Step 1: DRESSING: Add ingredients to a quart-size jar, shake to mix well & refrigerate.
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Step 2: SALAD: In a lrg serving bowl, mix ingredients together & toss gently til well-mixed.
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Step 3: TO SERVE: Add dressing to salad ingredients & toss gently B4 serving.
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NOTE: The total of 16 servings was roughly estimated based on the ingredient list, but it can be halved easily to serve 8
Nutritional Facts
- Serving Size: 1 (150.3 g)
- Calories 141.4
- Total Fat - 7.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 11 mg
- Sodium - 432.8 mg
- Total Carbohydrate - 13.9 g
- Dietary Fiber - 3.4 g
- Sugars - 4 g
- Protein - 6 g
- Calcium - 108.1 mg
- Iron - 1.6 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.1 mg