quick & easy: Start With Ranch

Southern Living, Apr 2004 by Poellnitz, Vicki A

Season supper in surprising ways with flavorful salad dressing.

We've rounded up a great group of recipes using bottled Ranch dressing and dry dressing mix to save time in the kitchen. One secret to quick, economical meals is using ingredients on hand in your refrigerator or pantry, so pull out the Ranch and begin a great meal. VICKI A. POELLNITZ

VEGETABLE PATCH CHICKEN SALAD

MAKES 4 SERVINGS

PREP: 15 MIN., CHlLL: 30 MIN.

3 cups chopped cooked chicken

½ cup prepared cucumber-Ranch dressing

½ cup frozen tiny green sweet peas, thawed

¼ cup seeded, chopped cucumber

2 tablespoons minced onion

2 tablespoons minced red bell pepper

2 tablespoons minced fresh parsley

1 tablespoon fresh lemon juice

STIR together all ingredients in a large bowl. Cover and chill at least 30 minutes before serving. CAROL S. NOBLE

BURGAW, NORTH CAROLINA

GREEN-AND-GOLD SALAD WITH FRESH CITRUS RANCH DRESSING

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN.

Use refrigerated fruit slices to save on prep.

3 cups chopped fresh broccoli

1 ½ cups diced mango

1 large navel orange, sectioned and chopped

½ cup pecans, toasted

1 (6-ounce) package fresh baby spinach

Fresh Citrus Ranch Dressing

COMBINE first 5 ingredients in a large bowl. Toss with Fresh Citrus Ranch Dressing.

Fresh Citrus Ranch Dressing:

MAKES ABOUT 1 CUP

PREP: 5 MIN.

¾ cup low-fat buttermilk-Ranch dressing

2 teaspoons grated orange rind

3 tablespoons fresh orange juice

WHISK together all ingredients. Cover and chill until ready to serve.

JUDY WHITELEATHER

CAMBRIDGE, OHIO

ROASTED NEW POTATO SALAD

MAKES 4 TO 6 SERVINGS

PREP: 15 MIN., BAKE: 35 MIN.

If you like your potatoes crispier, bake about 10 minutes longer, stirring once. Don't forget to schedule the extra time when planning your meal.

2 tablespoons olive oil

2 pounds small red potatoes, diced

½ medium-size sweet onion, chopped

2 teaspoons minced garlic

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

8 to 10 cooked crisp bacon slices, crumbled

1 bunch green onions, chopped

¾ cup prepared Ranch dressing

Salt and pepper to taste

PLACE oil in a 15- × 10-inch jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer.

BAKE at 425° for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Transfer to a large bowl.

TOSS together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.

FRANK NOWICKI

MOUNTAIN BROOK, ALABAMA

MAKE-AHEAD SNACK Mix

MAKES ABOUT 10 ½ CUPS

PRKP: 15 MIN., COOL: 30 MIN.

3 cups crisp oat cereal squares

3 cups corn-and-rice cereal

3 cups crisp wheat cereal squares

1 (11.5-ounce) can lightly salted mixed nuts

2 (1-ounce) envelopes Ranch dressing mix

½ cup vegetable oil

STIR together all ingredients in a large glass bowl, tossing to coat.

MICROWAVE cereal mixture at HIGH 2 minutes, and stir well. Microwave at HIGH 2 more minutes, and stir. Spread mixture in a single layer on wax paper, and let cool 30 minutes.

ANNE STINSON

MONTGOMERY, ALABAMA