Is There Anything Ranch Can’t Do?

Little Leaf Farms

A dip, a dressing, a drizzle…ranch does it all! The folks at Little Leaf Farms and Ken’s Dressing have three fun ways to incorporate America’s favorite dressing into your next meal. From salad to pita to sandwich, the cool tangy deliciousness of Ken’s Steak House Ranch Dressing adds more than a little something extra to all these recipes.

Whether you’re looking for inventive ways to use ranch, like in the chicken croutons that top this Buffalo Chicken Tender Salad (get the recipe here), or just more ways to put your favorite dressing to work, like as a mayo alternative on your BLT, these three recipes offer plenty of inspi-ranch-ion. The crispy and crunchy greens from Little Leaf Farms hold their own when paired with the rich and creamy ranch, so you’ll have yourself a superior salad – gua-ranch-teed!

Check out the recipes below…


RECIPE: Wedge Salad Pita Wraps

In the mood for a salad, but want to skip the knife and fork? Put it in a pita! These Wedge Salad Pita Wraps are packed with Little Leaf Crispy Green Lettuce, cherry tomatoes, onion, radish, bacon, cheese, and finished with a drizzle (or douse) of Ken’s Steak House Ranch Dressing, making each bite crispy, creamy and tasty.

Ingredients (serves 2)

  • 4 6-inch pitas
  • 4 oz Little Leaf Crispy Green Lettuce
  • ½ c cherry tomatoes, halved
  • 3 green onions, whites and greens thinly sliced
  • ¼ c thinly sliced radish
  • 6 pieces of bacon, roughly chopped
  • ½ c gorgonzola cheese, crumbled
  • ½ c Ken’s Steak House Ranch Dressing

Directions

  • On each pita, layer the lettuce and top with tomatoes, green onions, radish, bacon and gorgonzola.
  • Drizzle with a few spoonfuls of Ken’s Steak House Ranch Dressing and fold it in half.
  • Serve with extra ranch for dipping.

RECIPE: Ranch BLT

The secret to any good sandwich is the condiments, and while mayo is a staple in the classic BLT, using ranch in its place is a flavorful upgrade to this comfort food. Spread on thick-cut, toasted brioche and topped with bacon, Little Leaf Farms Sweet Baby Butter Leaf and tomato, Ken’s Steak House Ranch Dressing adds an unexpected-yet-familiar flavor to this go-to sandwich.

Ingredients (serves 2)

  • 4 oz Little Leaf Farms Sweet Baby Butter Leaf
  • 8 thick slices of tomato
  • 8 slices of thick-cut brioche, toasted
  • 1 lb bacon
  • 1 tsp freshly ground black pepper
  • ¾ c Ken’s Steak House Ranch Dressing

Directions

For the Bacon

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Evenly spread the bacon out on the parchment-lined baking sheet and sprinkle it with black pepper.
  • Cook for 18-20 minutes, or until desired crispiness.
  • Remove from the tray and let cool on a plate lined with paper towels until you are ready to build the sandwiches.

For the Sandwiches

  • Toast the brioche lightly.
  • On the bottom piece of the brioche, spread a generous spoonful of Ken’s Ranch Dressing.
  • Top with a few slices of bacon, tomato, and Little Leaf Sweet Baby Butter Leaf.
  • Add another spoonful of Ken’s Ranch Dressing to the top piece of brioche and complete the sandwich.
  • Cut in half and serve.



RECIPE: Buffalo Chicken Tender Salad

A go-to salad dressing, vegetable dip and occasional addition to a slice of pizza…is there anything ranch can’t do? Your friends at Little Leaf Farms and Ken’s have come together to prove that the answer to that question is: no! Check out this Buffalo Salad with Crispy Chicken Croutons that features Ken’s Steak House Ranch both as a salad dressing, in a traditional sense, and as a dredge for the “chicken croutons.”

INGREDIENTS (serves 2)

for the Salad

  • 4 oz Little Leaf Baby Crispy Green Leaf
  • 3 celery stalks, leaves removed and sliced thin on the bias
  • 2 large carrots, peeled and then peeled into ribbons
  • ¼ c crumbled blue cheese
  • hot sauce to taste
  • Ken’s Steak House Ranch Dressing

for the Crispy Chicken Tenders

  • 16 oz boneless, skinless chicken tenders cut into ¾ inch cubes
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ⅔ c seasoned Panko bread crumbs
  • ¼ c flour
  • ½ c Ken’s Steak House Ranch Dressing

DIRECTIONS

for the Chicken Tenders

  • Grab three shallow bowls. Add the flour, salt and pepper to one, the panko to another, and pour the Ken’s Ranch Dressing in the third.
  • Starting with a few pieces at a time, coat the chicken cubes in flour, shaking off the excess. Using a fork or tongs, dip the floured pieces in the ranch and then place them in the bowl of Panko. Gently press the chicken into the Panko until it coats the entire piece.
  • Repeat until all the chicken is coated.
  • Bake the chicken…
    • If using an air fryer: Line the bottom of your air fryer tray with a piece of parchment paper; add the coated chicken pieces and cook for 10 minutes at 400°F, pausing half way through to carefully flip each piece. They will be crispy and golden when finished.
    • If baking in an oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Distribute coated chicken pieces evenly across the baking sheet and cook for 16 minutes, pausing half way through to carefully flip each piece. They will be crispy and golden when finished.

for the Salad

  • Fill a large bowl with the Little Leaf Farms greens.
  • Add the carrots, celery and crumbled blue cheese.
  • Top with the chicken croutons, a gentle drizzle of hot sauce and Ken’s Ranch Dressing.

 

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