Horse Y Ranch Shrimp Salad Rsc Recipes

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HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. Fresh spinach pesto with Hidden Valley Ranch Salad Dressing and Seasoning Mix creates a base for some spicy shrimp and buttery shallots on top of a great pizza dough. Easy preparation and pizza fun make this dinner a hit.

Provided by topdawg11

Categories     Weeknight

Time 32m

Yield 4 serving(s)

Number Of Ingredients 20



Hidden Ranch Pesto Spicy Shrimp Pizza #RSC image

Steps:

  • Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.

Nutrition Facts : Calories 517.2, Fat 49.1, SaturatedFat 12.6, Cholesterol 109.5, Sodium 677, Carbohydrate 4, Fiber 0.8, Sugar 0.6, Protein 16.5

1 pizza dough, to make one 12-inch pizza
1 cup raw spinach leaves, stems removed
2 garlic cloves
1/4 cup parmesan cheese
1/2 cup extra virgin olive oil
2 tablespoons roasted almonds, sliced
1 (1 ounce) packet Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 ounces shredded mozzarella cheese
1 large shallot, sliced thinly
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
8 ounces medium raw shrimp, peeled and deveined
1 teaspoon jerk seasoning
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 teaspoon sriracha Asian chili sauce
1/2 teaspoon smoked paprika
1/2 tablespoon finely grated parmesan cheese

SOUTHWESTERN RANCH SALAD #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. A robust greens and chicken salad with beans, corn, onions and cheese, dressed with.....hidden valley ranch dressing! all the flavours of the southwest in each delicious bite!

Provided by FOODFROMMYHEART

Categories     Lunch/Snacks

Time 25m

Yield 4 Salads, 4 serving(s)

Number Of Ingredients 18



Southwestern Ranch Salad #RSC image

Steps:

  • Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
  • Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
  • While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
  • Whisk together all of the ingredients for the dressing in a small bowl.
  • You can either build one large salad or 4 Servings on chilled plate(s).
  • Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!

2 tablespoons Hidden Valley Original Ranch Seasoning Mix
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 cup Greek yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon salt (to taste)
2 tablespoons diced fresh chives or 2 teaspoons dried chives
3 small corn tortillas
cooking spray
2 teaspoons Hidden Valley Original Ranch Seasoning Mix
4 cups shredded salad greens
2 cups cooked chicken breast tenders, cut into bite sized pieces
2 cups drained rinsed black beans
1 cup frozen corn kernels
4 green onions
1/2 cup shredded Mexican blend cheese

RANCH CAESAR SALAD #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. A unique modification to a common Chicken Caesar Salad

Provided by dekin001

Categories     Weeknight

Time 30m

Yield 2-4 salads, 2-4 serving(s)

Number Of Ingredients 12



Ranch Caesar Salad #RSC image

Steps:

  • mix the shallot + parmesan + butter + bread crumbs then spread evenly on a baking pan and oven bake 5 minutes @ 300 deg.
  • set cool 10 minutes.
  • pan fry each chicken piece for 3 minutes on medium heat per side with salt and pepper for taste.
  • combine the romaine lettuce (1 inch square cuts) + yellow peppers julienne style cuts (¼ inch thin cuts) + ranch dressing + caesar dressing and toss evenly and gently for 10 seconds then placed onto plates.
  • add cucumbers (8 slices then quartered, 8 piece per serving).
  • add tomatos (quartered 2 tomatoes per serving).
  • add avocado (diced into 12 chunks per avocado slice ¼ avocado each serving).
  • bread crumbs placed on top.
  • chicken is cut into ½ inch slices after cooking then placed on top.
  • Serve.

Nutrition Facts : Calories 1243.2, Fat 77, SaturatedFat 15.9, Cholesterol 209.5, Sodium 1154.6, Carbohydrate 67.6, Fiber 19.2, Sugar 20.8, Protein 76.9

1 tablespoon shallot, minced
8 g parmesan cheese, grated
4 tablespoons breadcrumbs, exra large size
2 tablespoons garlic butter, melted
4 chicken breasts, with skin
12 ounces romaine lettuce
1 yellow bell pepper
2 ounces Hidden Valley® Original Ranch® Dressing
2 ounces caesar salad dressing
1 avocado
8 amorosa tomatoes
8 ounces cucumbers

CUBAN RANCH SHRIMP SALAD #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. This tropical Cuban twist on deep fried shrimp will have you transported to the aromas of a hot Havana Night....The savoury Ranch flavours married to the sweet coconut create a gastronomic delicacy that is truly special.

Provided by miamimamas

Categories     Weeknight

Time 30m

Yield 7 serving(s)

Number Of Ingredients 10



Cuban Ranch Shrimp Salad #RSC image

Steps:

  • 1. Combine dry ingredients of bread crumbs and grated coconut in a medium size bowl and set aside.
  • 2. Beat two eggs inn a small bowl and set aside.
  • 3. Pour Hidden Valley Ranch Dip Mix into small bowl.
  • 4. Devein the shrimp.
  • 5. Now starts the assembly line: For each shrimp, dip them into the egg wash, then into the Hidden Valley Ranch mix. Then dip again into the egg wash.
  • 6. Finally coat the shrimp in the bread crumb mixture.
  • 7. Heat Cooking oil and only deep fry the shrimp when the oil is quite hot until golden brown.
  • 8. Combine greek yogurt, chives and a splash of lemon juice.
  • 9. Serve the shrimp standing in a large dollop of yogurt mixture.
  • garnish with avocado or lemon slices.

1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 lb large raw shrimp
1 tablespoon chopped fresh chives
1 cup Greek yogurt
1/8 cup lemon juice
1/2 cup grated coconut, available through www.cubancuisine.co.uk (coco rallado)
2 large eggs, beaten
salad greens
2 cups breadcrumbs
4 cups cooking oil

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