Fast & Fresh Ranch Salad Cups Recipe Is Perfect For Your Next Summer Gathering
Crispy bacon gives it a pop of smoky deliciousness
With the warm weather finally upon us, it’s time for cookouts, picnics in the park, and dining al fresco. While grilled steak or chicken is usually the star of the show, every good backyard bash needs a delicious side dish. That’s why this Ranch Salad Cups recipe is perfect. You can layer up the ingredients ahead of time so it’s perfect for make-and-take. Best of all, it’s portioned out in individual glasses so everyone gets their own. How fun is that.
Bottled dressings are super convenient! Plus, they’re easy to customize with herbs, citrus zest, spices and more. We give creamy ranch a fresh upgrade with sweet basil. For pack-and-go, keep the condiment separate from the salad cups. This will prevent the veggies getting soggy—then let everyone mix it up when you arrive at your destination. Or feel free to toss it all together in one big bowl if you’re hosting in our own backyard. Give it a try then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 8 oz. asparagus, cut into 2" pieces
- 4 slices bacon
- ¾ cup bottled ranch dressing
- 3 Tbs. chopped fresh basil
- 4 hard-cooked eggs, peeled, sliced
- 1 cup halved grape tomatoes
- 3 cups baby spinach
- 1 avocado, pitted, peeled, sliced
- ¼ cup sliced red onion
Instructions
PrintIn pot of salted boiling water, cook asparagus until almost tender, 2 min. Drain; rinse under cold water to cool. Pat dry. Meanwhile, in nonstick skillet, cook bacon over medium-high heat until crisp, 6–8 min. Drain; crumble.
Combine dressing and basil. In 6 individual serving glasses or bowls, layer eggs, bacon, tomatoes, spinach, avocado, onion and asparagus. Serve with dressing mixture.
Nutrition
- Calories: 264
- Fat: 22 gram
- Saturated Fat: 4 gram
- Protein: 9 gram
- Carbohydrate: 10 gram
- Fiber: 4 gram
- Cholesterol: 140 mg
- Sugar: 3 gram
- Sodium: 445 mg
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