Side Salad in Tortilla Cups with Ranch Dressing

Side Salad in Tortilla Cups with Ranch Dressing? Yes, it’s a lot to say for a small addition to a light meal. Trust me, you’ll enjoy making and serving this fun side salad in an edible cup, and you’ll flip over the homemade ranch dressing!

Who’s ready for a side of fun? (Raises hand.) I mean, really! I’m heading out of town for the first time in what feels like 30 billion years, and work has me stressed o-u-t. Bring on the fun, I say! And bring on the Side Salad in Tortilla Cups with Ranch Dressing.

Side Salad in Tortilla Cups with Ranch Dressing

When you’re up for a lighter meal, a Side Salad in Tortilla Cups with Ranch Dressing is just right! It’s a mouthful to say, but it’s the perfect amount of food when you’re not super-hungry.

Toss together your favorite salad greens and toppings in a bowl. I made mine like a BLT and used crumbled bacon and cherry tomatoes. When my cups were baked and crispy, I filled them up with the salad, then drizzled the Ranch Dressing over the top. The possibilities are endless.

Who doesn’t love an edible cup or bowl when you’re sitting down for a meal? Think about it: Bread bowls? Yum. Ice cream cones? Delicious. Salad served in a tomato? Mmm! Stuffed shells? Right on! Tacos? Oh yeah! I could go on…

In addition, it’s a fun-to-serve little cup of goodness. One of THE best things about this recipe is the Ranch Dressing. I’m a ranch fan, anyway, but when you make it from scratch, look out!

This Ranch Dressing is so easy to make and it’s enough to use on four of these side salads, plus a little extra to have on hand for dipping veggies (or pizza) into. You might already have some of the dried seasonings the recipe calls for on hand. If not, head out to pick them up because you’ll want to make this Ranch Dressing again and again.

You’ll love the amazing flavor of the dressing and you’ll be wowed with its simplicity. The dressing calls for buttermilk, but if you don’t have buttermilk you can create your own substitute: Add about 2 teaspoons of lemon juice or vinegar to the milk and let it sit for several minutes. You’ll see the milk form curdles at its surface. So easy!

How to Make the Tortilla Cups

It’s super simple to make these crispy tortilla cups.

1. Lightly spray four wells of a jumbo-sized muffin tin with nonstick cooking spray.
2. Hold a 7- or 8-inch flour tortilla in the palm of your hand or on a flat surface and carefully pleat it all the way around to form a slight cup.
3. Gently press the bottom of the cup into the muffin well and make sure the pleats stay flat around the wells.
4. Bake for 10-12 minutes in an oven preheated to 400 degrees F.
5. Remove, cool and serve.

Think of the salad possibilities! You could add almost anything to these cups and make it a tasty side salad.

If you’re like me and could use a dose of fun, whip up some Side Salad in Tortilla Cups with Ranch Dressing!

Patricia Conte/Grab a Plate

Serves Serves 4

Side Salad in Tortilla Cups with Ranch Dressing

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Ingredients

For the Ranch Dressing:
• 1/2 mayonnaise
• 1/4 cup sour cream
• 1/4 cup buttermilk (see notes for substitute)
• 1/2 tablespoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill (or a little more)
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
For the Salad and Tortilla Cups
• 4, 7- or 8-inch flour tortillas
• 4-5 cups favorite salad greens
• Favorite salad toppings
• Nonstick cooking spray

Instructions

For the Ranch Dressing:
1. Combine the mayonnaise, buttermilk (or substitute), and sour cream and stir to combine.
2. Add the dried seasonings to the mixture and stir. Taste and adjust the seasonings if needed.
3. For a thinner dressing, add a touch more milk.
For the Salad:
4. Mix the salad greens and your favorite salad toppings in a medium bowl. Set aside.
For the Tortilla Cups:
5. Preheat the oven to 400 degrees F.
6. Lightly spray four wells of a jumbo-sized muffin tin with nonstick cooking spray.
7. Hold a 7-inch flour tortilla in the palm of your hand or on a flat surface and carefully pleat it all the way around to form a slight cup.
8. Gently press the bottom of the cup into the muffin well and make sure the pleats stay flat around the wells.
9. Bake for 10-12 minutes until lightly golden around the edges.
10. Spoon the salad mixture into the tortilla cups, drizzle with the Ranch Dressing and serve.

Notes

If you don't have buttermilk, use the same amount of regular milk and add 2 teaspoons of lemon juice or vinegar to the milk. Don't stir. Allow the mixture to sit for 10-15 minutes. Use as you would the buttermilk.

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