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Summer Salad with Roasted Jalapeno Ranch Dressing

August 15, 2017 By Donna Leave a Comment

Summer Salad with Jalapeno Ranch Dressing

It’s funny how jalapenos – and most peppers – taste completely different when roasted. They are sweeter and milder and have a deeper flavor. I decided to make a summer plate and then jazz it up with a roasted jalapeno dressing.

I gotta say – if you have never thrown a roasted jalapeno into a blender to make dressing, you are in for a taste treat. This is the most delicious ranch dressing I have ever tasted. The jalapeno is tamed by the creamy buttermilk and mayo. The jalapeno turns the ranch dressing from blah to Wow!

And corn. Just let me say that I used to hate corn. I mean, it is sweet but pretty flavorless. I thought. Roasted corn with just a little char just gives it so much flavor.

Best salad of the Summer. So far!

Summer salad with Roasted Jalapeno Ranch Dressing
 
Print
Prep time
20 mins
Total time
20 mins
 
Best Salad of the Summer!
Author: Donna
Recipe type: Salad
Serves: 4 to 6 servings
Ingredients
  • 1 jalapeno pepper
  • ¼ cup mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk
  • 1 tablespoon freshly squeezed lime juice
  • 1 clove garlic, minced
  • ¼ cup chopped cilantro
  • 1 teaspoon chopped fresh chives
  • 1 tablespoon cayenne pepper sauce
  • Salt and pepper, to taste
Instructions
  1. Cook the jalapeno pepper by grilling it on a grill or broiling it under a broiler until the skin is charred and wrinkled. Remove the stem. Cut pepper in half and scoop out seeds, for less heat. If you want more heat, leave the seeds in.
  2. Please the jalapeno in a  blender with all other ingredients. Blend until smooth.
3.5.3226

ROASTED JALAPENO RANCH DRESSING

1 jalapeno pepper
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon freshly squeezed lime juice
1 clove garlic, minced
1/4 cup chopped cilantro
1 teaspoon chopped fresh chives
1 tablespoon cayenne pepper sauce
Salt and pepper, to taste

Cook the jalapeno pepper by grilling it on a grill or broiling it under a broiler until the skin is charred and wrinkled. Remove the stem. Cut pepper in half and scoop out seeds, for less heat. If you want more heat, leave the seeds in.

Please the jalapeno in a  blender with all other ingredients. Blend until smooth.

 

Filed Under: Salads Tagged With: easy ranch dressing, raosted corn salad, roasted jalapeno ranch dressing, summer salad

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We are Donna & Anne, a reunited birthmom and daughter. We share our love of cooking and eating good food with each other - and with you.

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