Layered Vegetable Salad with BBQ Ranch Dressing
Gluten Free Living – 2022
I so enjoy Layered Salads and have made a lot of them over the years. This Layered Vegetable Salad with BBQ Ranch Dressing is one of my favorites. 🙂 It combines lots of fresh vegetables with both Cheddar and Monterey Jack Cheese, hard-boiled eggs and bacon. And all with a fabulous BBQ Ranch Dressing. It’s wonderful.
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Back in May, our Thursday night Bible study group had a salad night for dinner. There were all kinds of delicious salads and desserts made. I chose to bring this one. It was so, so well received. This elegant salad is terrific to make for company or holiday dinners. The nice thing about this one is you don’t have to make it 24-hours ahead. If you can refrigerate it for 4-6 hours, you’re good.
I first had this tasty BBQ Ranch Dressing several years ago when we lived in Ovilla, south of Dallas. We hosted the “Young at Heart” group over one night and one of the gals made a salad with this dressing. It was so good, I asked her for the recipe. It’s been sitting in my pile of recipes to try for about 3 years now, so I knew it was time to toss it together when I ran across it a few months ago.
This BBQ Ranch Dressing makes a lot and you will really not need all of it for this salad. Save some for other Tossed Salads you make, or decrease the amount if you’re concerned about waste. Layered Vegetable Salad with BBQ Ranch Dressing is only gluten free if you choose your BBQ sauce carefully. I used Stubbs which uses cornstarch rather than flour as a thickener. If you enjoy Layered Salad recipes, you’ll enjoy eating this one. 🙂
Layered Vegetable Salad with BBQ Ranch Dressing is a classy, elegant, festive salad that’s terrific for holidays and company.
This Layered Salad is chocked full of fresh veggies.
This is a miniature version.
The bacon, cheeses and eggs make this a hearty enough salad to serve as a main dish.
Here’s the recipe.
I used these ingredients to make the Layered Salad.
Place lettuce in a trifle dish. I filled mine about two-thirds full.
Add matchsticks carrots.
Add cucumber.
Add diced red bell pepper.
Add Yellow Squash.
Add zucchini.
Add broccoli.
Add grape tomato halves.
I used these ingredients to make the dressing. If you want to keep this recipe gluten free, make sure your BBQ sauce doesn’t include flour.
Pour GF BBQ sauce into a mixing bowl. Add mayonnaise and sour cream. (I used Hellmann’s mayo made with olive oil).
Finely dice garlic.
Add buttermilk, garlic, salt and pepper.
Whisk salad dressing ingredients to combine. You really won’t need quite this much.
Carefully spoon BBQ Ranch Dressing over top of the tomatoes in the trifle dish.
Sprinkle cheddar cheese over top of the dressing.
Now sprinkle the Monterey Jack cheese over top of the cheddar.
Add crisp-fried and crumbled bacon over top. You really don’t need more than two slices bacon, unless you really like a LOT of bacon.
Add hard-boiled eggs cut in quarters. Refrigerate about 4-6 hours before serving.
Layered Vegetable Salad with BBQ Ranch Dressing is hearty, filling and completely satisfying.
This wonderful salad is gluten free if you use a gluten free BBQ sauce in the salad dressing.
While it’s a lot more work, you can make this salad up into individual trifle dishes.
Layered Vegetable Salad with BBQ Ranch Dressing is so delicious.
Here’s the recipe.
LAYERED VEGETABLE SALAD WITH BBQ RANCH DRESSING
(My own concoction)
Layered Vegetable Salad with BBQ Ranch Dressing
Equipment
- 1 trifle dish or large serving bowl or salad bowl
- 1 skillet
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 mixing bowl
- 1 whisk
Ingredients
LAYERED SALAD:
- 12 oz. bag butter bliss lettuce (two 6-ounce bags)
- 1/2 cup matchsticks carrots
- 1 small cucumber quartered and sliced
- 1/2 large red bell pepper diced (but any color will work)
- 1/2 medium zucchini quartered and sliced
- 1/2 medium yellow squash quartered and sliced
- 1/2 cup broccoli florets
- 10 oz. container grape tomatoes halved
- 1/2 cup sharp Cheddar cheese shredded (or Colby Jack)
- 1/2 cup Monterey Jack cheese
- 4 slices thick-cut bacon crisp cooked and crumbled
- 2 large hard-boiled eggs quartered
BBQ RANCH DRESSING:
- 1 1/2 cups Hellmann's mayonnaise (I used the one made with olive oil)
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 cup barbecue sauce (I used Stubb's Gluten Free)
- 1 clove garlic finely minced
- 1 dash salt or to taste
- 1 dash ground black pepper or to taste
Instructions
SALAD:
- Layer lettuce in salad bowl or trifle dish.
- Then layer carrots, cucumber, bell pepper, zucchini, yellow squash, broccoli florets and grape tomatoes.
- Prepare salad dressing.
- Layer it over top of the vegetables.
- Sprinkle cheeses over top, followed by bacon pieces.
- Add hard-boiled eggs over top.
- Refrigerate until ready to serve.
BBQ RANCH DRESSING:
- Combine ingredients in a mixing bowl with a whisk and spread over top of salad in order listed above.
Notes
NOTE: If at all possible, refrigerate the salad about six hours before serving.
NOTE: Even two slices of bacon will be plenty unless you like a lot of bacon.
NOTE: You will not need all of the salad dressing. About two-thirds is plenty to provide a dressing for the salad.
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Nutrition
Layered Vegetable Salad with BBQ Ranch Dressing is a real crowd pleaser. Take this to your next potluck and the bowl will come home empty!
This gluten free salad is really delectable. The salad dressing really sets it off.
You’ll be drooling over every bite of this fantastic salad. The BBQ Salad Dressing will knock your socks off!
We loved how Layered Vegetable Salad with BBQ Ranch Dressing turned out. Every bite was outstanding.
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