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Cauliflower Bacon Ranch Salad

Cauliflower Bacon Ranch Salad

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Cauliflower Bacon Ranch Salad

Cauliflower Bacon Ranch Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 15
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Ingredients

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SALAD

  • ¾ head of cauliflower
  • 1/4 head broccoli
  • 1 bunch green onions, diced
  • 2 (2.8 oz.) packages real bacon recipe pieces
  • Colby jack cheese, cubed
  • 1 1/2 cup cashew halves

Creamy Dressing

  • 1 1/2 cup sour cream
  • 1 1/2 cup mayonnaise
  • 1 seasoning packet dry ranch dressing mix

Instructions

  1. In a large bowl add the sour cream, mayo, and dry ranch dressing mix. Stir till well combined.
  2. On a cutting board cut up the cauliflower, broccoli, green onions, and Colby jack cheese and add to large mixing bowl.
  3. Add the real bacon pieces and cashew halves.
  4. Stir with a large spoon to combine all ingredients.

Notes

  • If you are going to serve this later add the bacon before serving so it doesn’t become soggy.

Nutrition

  • Serving Size: 8
  • Calories: 588
  • Sugar: 5
  • Sodium: 523
  • Fat: 56
  • Saturated Fat: 13
  • Unsaturated Fat: 40
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 10
  • Cholesterol: 48

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Buffalo Chicken Dip Crock Pot

Buffalo Chicken Dip Crock Pot

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Buffalo Chicken Dip Crock Pot

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 120
  • Total Time: 130
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Ingredients

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  • 2 (8 ounce) cream cheese, softened
  • ¾ Franks buffalo sauce
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1 packet Hidden Valley ranch salad dressing
  • 3 (10 ounce) can chunk chicken breast, drained
  • 1 cup shredded cheddar cheese
  • 1 cup blue cheese
  • 3 green onions, chopped (garnish on top)

Instructions

  1. In a frying pan add the cream cheese, Franks buffalo sauce, buttermilk, mayo, cheddar cheese, Hidden Valley ranch salad dressing packet on medium heat till well combined. Then add the chunk chicken breast and cook until heated through.
  2. Transfer the buffalo chicken dip to the crock pot. Cover and cook on low for 2 hours, stirring occasionally.
  3. Add ½ cup of the blue cheese and stir in the mixture. Take the rest of the blue cheese and sprinkle on top for garnish. Add the chopped green onions for garnish as well.

Notes

  • Serve with tortilla chips.

Nutrition

  • Serving Size: 16
  • Calories: 362
  • Sugar: 2
  • Sodium: 435
  • Fat: 29
  • Saturated Fat: 11
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 3
  • Protein: 23
  • Cholesterol: 99

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Dill Pickle Chicken Pasta Salad

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Dill Pickle Chicken Pasta Salad

Dill Pickle Chicken Pasta Salad

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  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
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Ingredients

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  • 16 oz. (1 box) shells pasta
  • 1 pound chicken breast
  • 1 green onion bundle
  • 2 cups cheddar cheese curds
  • 6 Gedney Dill Pickles
  • Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
  • & Seasoning Mix.
  • 1 cup mayo
  • 1 cup buttermilk
  • 2 tablespoon dill weed
  • 1/4 cup dill pickle juice

Instructions

  1. Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

  • Serving Size: 6
  • Calories: 826
  • Sugar: 6
  • Sodium: 1248
  • Fat: 43
  • Saturated Fat: 11
  • Unsaturated Fat: 30
  • Trans Fat: 0
  • Carbohydrates: 63
  • Protein: 44
  • Cholesterol: 114

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