Salad on the Ranch
Course
Dinner
,
Lunch
Cuisine
American
Cooking Method
Griddle
Food-Allergy
Gluten Free
,
Nut & Tree Nut Free
Special Diet
Low Sugar
Recipe Program
2015 – Cook Offs (Past)
Ingredients
Broccoli Crowns
Bacon Bits
low-fat option
Ranch Dip
low-fat option
1
Russet Potato
Garlic Salt
Celery
Cut into sticks
1
Onion
Baby Spinach
Water
Saucer
Circular small plate
Instructions
Place 2 cups of water in the large pan and heat on medium-high for ten minutes.
Place 2 cups of water in the large pan and heat on medium-high for ten minutes.
Chop 1/4 of onion
Put half of chopped onions in the large pan and put other half aside
Cut off 3 crowns of the whole broccoli crown
Cut off the stems and other leafs
Cut broccoli into 1/4’s and put aside
Cut off the ends of one celery stick
Thinly slice sticks from the top of the bottom
Chop up sticks in opposite direction and set aside (leaving you with small pieces)
Cup potato on all sides until there is no skin left and cut to desired size.
After 10 minutes, place potatoes in large pan, covered for roughly 7 minutes or until softened
Place broccoli, celery, onions and a handful of bacon bits into smaller plan and sauté (stir every minute)
After about 7 minutes, drain most of the water from large pan and shake in desired amount of garlic salt
Lightly smash and or chip potatoes to a reduced size
Stir and return lid to cook for 2 minutes
Place baby spinach in an overlapping style circle around the outer edge of round plate
Place vegetable mix in place and spread out making sure to slightly cover spinach
Stir potatoes and place on top of vegetables without fully covering mix
Add a dab or two of ranch in center of salad
Serve warm and enjoy
Recommended: Deep dish pan