Bottled ranch dressing gets customized with garlic and dill; try other combinations, such as shallots and oregano, if you'd like. Serve with breadsticks or rolls. Leftovers are great folded up in a flatbread or stuffed into a pita.

Nancy Hughes
Recipe by Cooking Light December 2006

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Credit: Lee Harrelson

Recipe Summary

Yield:
4 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl; set aside.

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  • Combine tomato, celery, and remaining ingredients in a large bowl; pour dressing over salad. Toss gently to coat.

Nutrition Facts

232 calories; calories from fat 30%; fat 7.7g; saturated fat 2.8g; mono fat 1.9g; poly fat 1.4g; protein 16.5g; carbohydrates 24.2g; fiber 5.5g; cholesterol 34mg; iron 2.3mg; sodium 774mg; calcium 136mg.
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