Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Combine 1/2 cup softened butter or margarine with 1 packet of Hidden Valley milk recipe original Ranch salad dressing mix. Slice bread lengthwise and spread tops with butter mixture.
Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
Combine all ingredients in a medium bowl. Mix well. Cover bowl and chill dressing for at least 30 minutes before serving.
set aside.
For the dressing; in a blender or food
To prepare the chipotle dressing.
Combine the chipotle pepper and adobo sauce, garlic, olive oil, vinegar, pepper, and salt in a blender until pureed, or combine all the ingredients in a mixing bowl with a wire whisk.
To prepare the salad.
Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm.
Chill the potatoes completely.
Transfer the potatoes to a large mixing bowl, and add the diced peppers, onion, corn and cilantro.
Toss the salad with the dressing, and serve.
inserting can into cavity. Mix ranch salad dressing, onion, garlic salt, salt
owl, combine relish, mayo, ranch salad dressing and mustard and garlic powder
Preheat oven to 350\u00b0.
Dip chicken into mixture of melted butter, pepper sauce and vinegar; put in baking pan.
Sprinkle with 1 package of dry dressing mix.
Bake for 25 to 30 minutes or until browned.
Sprinkle with paprika.
Serve with prepared Hidden Valley Ranch salad dressing as dip.
Preheat oven to 275 degrees F (135 degrees C).
In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.
Cut the chicken breasts into bite-size pieces (3/4 inch) and place them in a bowl.
Add the ranch salad dressing and stir to coat well.
Let stand for 10 minutes.
Add the potato chips and stir to coat well.
Place on a greased baking sheet.
Bake at 350 degrees, uncovered, for 18-20 minutes or until juices run clear.
nion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together
Prepare mashed potatoes from scratch or instant mashed potatoes according to package directions, omitting salt.
Stir in Hidden Valley Original Ranch salad dressing mix or Hidden Valley Ranch lite mix and, if desired, add butter or margarine.
Serves 4 to 6.
In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.
In a large bowl, mix together dry ranch-style dressing mix, mayonnaise, sour cream, cottage cheese, lemon juice, garlic salt, onion powder and cayenne pepper. Chill in the refrigerator until serving.
Combine Hidden Valley Ranch salad dressing mix with dill weed and oil.
Pour over crackers; stir to coat.
Place in a warm 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking. Excellent as an appetizer or snack, even great in soup.
Preheat oven to 275\u00b0.
In a mixing bowl, whisk together vegetable oil, Ranch-style dressing mix, dill weed, lemon pepper and garlic powder.
Pour this mixture over the crackers in a medium bowl.
Stir until crackers are coated.
Arrange the crackers on a large baking sheet.
Bake in the preheated oven for 15-20 minutes.
nd add to my favorite dressing recipe alog with some of the
Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs.
erve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's
Place ranch dressing, chipotle pepper and onion in blender and process till smooth and creamy.
Serve over lettuce quarters.