Ingredients
- 5 fresh tomatoes or 1 large can diced tomatoes, drained
- 16 oz. bag colored pasta or shell macaroni, cooked per pkg instructions
- 1 bag shredded cabbage
- 1 c. cauliflower pieces
- 1 c. broccoli florets
- 3 carrots, sliced as coins
- 1 diced onion, optional
- 1 green pepper, cut in strips
- 1 c. celery, diced
- 2 c. Dorothy Lynch
- 1 c. ranch dressing
- 1 pkg. pepper jack and/or cheddar cheese, cut in strips or cubed
- 5 boiled eggs, cooled and sliced
- Chicken breast meat, optional ( if using as a meal)
- Prep time: 25 Minutes
- Cook time: 10 Minutes
- Serves: 8
The Method
- Mix together the first 9 ingredients.
- In a separate bowl, mix the Ranch and Dorothy Lynch together.
- Add to the pasta and veggies.
- Refrigerate for two hours.
- Add the cheese and boiled eggs right before serving.
Note: If using as a meal, add three chicken breasts cooked, cooled, and diced chicken breasts, or use some rotisserie chicken to save time. Very colorful, tasty salad because of Dorothy!
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
