You know how I won First Place in the Lindsay Olive Cooking Contest at the Fair last month well I was originally going to enter the Hidden Valley Ranch sponsored contest. I won that contest a few years back with Artichoke Squares, a yummy quiche like dish. This was my tester recipe for this year's contest. It's yummy. It's an adaptation on my Turkey Slaw recipe if you've made that one before you'll love this. It's a great one for potlucks. A complete meal full of great stuff and weight loss surgery friendly of course...
Shelly's Rockin' Ranch Slaw
1/4 lb. (about 4 slices) Smoked Turkey Breast, diced
8 oz. Broccoli Slaw Mix
8 oz. Cabbage Slaw Mix
1 (15 oz.) can Black Beans, rinsed & drained
1/2 cup Cooked Corn Kernels (Fresh, Frozen or Canned)
1 Bell Pepper (I use 1/2 red, 1/2 yellow), diced
1/4 cup Cheddar Cheese, shredded
1/4 Small Red Onion, diced fine
2 Green Onions, diced
1/4 cup Raisins
1/4 cup Slivered Almonds, toasted
2 Tablespoons Hidden Valley Ranch Salad Dressing & Seasoning Mix
1/4 cup Mayo
1/4 cup Fage Greek Yogurt
1 Tablespoon BBQ Sauce
1 Tablespoon Cider Vinegar
Toast almonds in a dry pan for a few minutes. Set aside to cool and crisp up. In a large bowl combine turkey, slaw mixes, beans, corn, pepper, onions, cheese, raisins and almonds. Mix Hidden Valley Ranch Salad Dressing & Seasoning Mix, mayonnaise, yogurt, BBQ sauce, and vinegar together. Pour the dressing over the slaw mixture and toss to coat. Cover and refrigerate 1 hour before serving.
My Olive Salad win got a little press...
Rookie Cooks Win Big At County Fair - Union Tribune
BITES AND PIECES: County Cooks Come Up With Winning Fair Recipes - North County Times