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Made Simple
SignatureDressings
A quick ’n easy guide to turning Chef’s Finest™ dressing products into your signature house dressings.
Ranch
Sun-dried Tomato Ranch. . . . . . . . . . . . . . . . 4
Barbecue Ranch. . . . . . . . . . . . . . . . . . . . . . . . 5
Buffalo Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Pickled Vegetable Ranch Dip. . . . . . . . . . . . 7
Salsa Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
oneingredient+
+o
ne in
gre
die
nt
These simple recipes make it easy to serve
premium house dressings – without premium
price tags or complicated preparation.
Chef’s Finest™ Salad Dressings beat the
leading national brands in blind taste tests.
And when you add a few of your own fresh
ingredients, you’re adding even more value and
variety to your dressing offerings.
Do the math:A few add-ins = a whole lot of satisfaction!
Make the
Dressing
Your Own!
Ingredients:
116 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
16 fl. oz. Barbecue sauce
Procedures:
1. Combine Ranch Dressing and barbecue sauce in large mixing bowl.
2. Store, refrigerated, until service. Stir before serving.
Ingredients:
112 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
32 fl. oz. Sun-dried tomatoes in oil, drained
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
54
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Sun-dried Tomato Ranch
Barbecue Ranch
Ingredients:
96 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
16 fl. oz. Hot pickled vegetable mix, drained
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
Ingredients:
116 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
12 fl. oz. Buffalo wing sauce
Procedures:
1. Combine Ranch Dressing and Buffalo wing sauce in large mixing bowl.
2. Store, refrigerated, until service. Stir before serving.
76
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Buffalo Ranch
Pickled Vegetable Ranch Dip
1000 Island . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Honey Mustard Ranch . . . . . . . . . . . . . . . . . . 1 1
Parmesan Peppercorn Ranch . . . . . . . . . . . 12
Raspberry Pecan Ranch. . . . . . . . . . . . . . . . 13
Sun-dried Tomato Bacon Ranch . . . . . . . . 14
two ingredients+
+tw
o in
gre
die
nts
Ingredients:
116 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
16 fl. oz. Medium or hot salsa
Procedures:
1. Combine Ranch Dressing and salsa in large mixing bowl.
2. Store, refrigerated, until service. Stir before serving.
8
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Salsa Ranch
Ingredients:
80 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
24 fl. oz. Dijon mustard
24 fl. oz. Honey
Procedures:
1. Combine Ranch Dressing, mustard and honey in large mixing bowl.
2. Store, refrigerated, until service. Stir before serving.
Ingredients:
80 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
40 fl. oz. Ketchup
16 fl. oz. Sweet pickle relish
Procedures:
1. Combine Ranch Dressing, ketchup and relish in large mixing bowl.
2. Store, refrigerated, until service. Stir before serving.
1110
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
1000 Island
Honey Mustard Ranch
Ingredients:
88 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
40 fl. oz. Raspberries
16 fl. oz. Pecans, chopped
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
Ingredients:
120 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
16 fl. oz. Parmesan cheese, finely grated
4 fl. oz. Pink or green peppercorns
Procedures:
1. Combine Ranch dressing, Parmesan cheese and peppercorns in large mixing bowl.
2. Store, refrigerated, until service. Stir before serving.
1312
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Parmesan Peppercorn Ranch
Raspberry Pecan Ranch
Three Cheese Ranch . . . . . . . . . . . . . . . . . . . 16
Herb Garden Ranch. . . . . . . . . . . . . . . . . . . . 17
Avocado Parmesan Ranch . . . . . . . . . . . . . 18
Green Goddess Dressing . . . . . . . . . . . . . . . 19
Jalapeño Ranch . . . . . . . . . . . . . . . . . . . . . . . 20
three ingredients+
+th
ree in
gre
die
nts
Ingredients:
112 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
16 fl. oz. Sun-dried tomatoes in oil, drained
16 fl. oz. Smoked bacon, cooked, chopped 1/4”
Procedures:
1. Place Ranch Dressing and tomatoes in blender or food processor; blend mixture until combined. Stir in chopped bacon.
2. Store, refrigerated, until service. Stir before serving.
14
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Sun-dried Tomato Bacon Ranch
Ingredients:
112 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
8 fl. oz. Fresh basil, chopped
4 fl. oz. Fresh thyme, chopped
4 fl. oz. Fresh oregano, chopped
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
Ingredients:
112 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
8 fl. oz. Asiago cheese, finely grated
8 fl. oz. Parmesan cheese, finely grated
8 fl. oz. Romano cheese, finely grated
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
1716
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Three Cheese Ranch
Herb Garden Ranch
Ingredients:
112 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
16 fl. oz. Italian flat leaf parsley, chopped
16 fl. oz. Fresh chives, chopped
8 fl. oz. Anchovy paste
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
Ingredients:
96 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
16 fl. oz. Parmesan cheese, finely grated
4 each Avocados, ripe, skinned, seeded, diced
4 fl. oz. Lemon juice, fresh
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
1918
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Avocado Parmesan Ranch
Green Goddess Dressing
Creamy Asian Ranch. . . . . . . . . . . . . . . . . . . 22
Sweet Vidalia Onion Ranch . . . . . . . . . . . . 23
Chipotle Ranch. . . . . . . . . . . . . . . . . . . . . . . . 24
Cilantro Ranch . . . . . . . . . . . . . . . . . . . . . . . . 25
Piquillo Pepper Ranch . . . . . . . . . . . . . . . . . 26
four or more ingredients+
+fo
ur o
r mo
re ing
red
ients
Ingredients:
112 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
8 fl. oz. Red onion, chopped
4 fl. oz. Fresh lemon juice
8 fl. oz. Jalapeño, fresh, chopped
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
20
Yield: 128 fl. oz. (1 gallon)
Shelf life: 3 days
JalapeñoRanch
Ingredients:
80 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
8 each Vidalia onions, chopped
32 fl. oz. Evaporated cane juice crystals
2 Tbsp. Fresh tarragon, chopped
16 fl. oz. Cider vinegar
4 fl. oz. Dijon mustard
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
Ingredients:
96 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
32 fl. oz. Evaporated cane juice crystals
8 fl. oz. Soy sauce
2 fl. oz. Sesame oil
3 Tbsp. Ginger, freshly grated
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
2322
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Creamy Asian Ranch
Sweet Vidalia Onion Ranch
Ingredients:
96 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
2 bunches Cilantro, stemmed, chopped
8 fl. oz. Cotija cheese, grated
2 fl. oz. Parmesan cheese
2 fl. oz. Evaporated cane juice crystals
1 tsp. Cumin seed, toasted
8 fl. oz. White vinegar
2 fl. oz. Lime juice
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
Ingredients:
120 fl. oz. Chef’s Finest™ Ranch Dressing, prepared
3 fl. oz. Chipotle peppers in adobo paste
2 fl. oz. Evaporated cane juice crystals
2 fl. oz. Cumin seeds, toasted
2 fl. oz. Lime juice, fresh
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
2524
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Chipotle Ranch
Cilantro Ranch
Ingredients:
80 fl . oz. Chef’s Finest™ Ranch Dressing, prepared
2 jars Piquillo peppers, drained, (10 oz. each) seeded, chopped
16 each Garlic cloves, chopped
8 fl . oz. Flat leaf parsley, stemmed, chopped
2 Tbsp. Smoked paprika
32 fl . oz. Mayonnaise
8 fl . oz. Sherry vinegar
Procedures:
1. Place all ingredients in blender or food processor; blend mixture until combined.
2. Store, refrigerated, until service. Stir before serving.
26
Yield: 128 fl . oz. (1 gallon)
Shelf life: 5 days
Piquillo Pepper Ranch
Made from the fi nest herbs and spices, each of our premium dressings delivers premium
fl avor without the premium price tag.
Obtain valuable merchandise, including foodservice equipment, by redeeming points on every case of Chef’s Finest™ Dressings. For more information, visit https://www.foodservicerewards.com
Enjoy all four Chef’s Finest™ Dressings!
1-888-708-2222
www.sugarfoods.com
Chef’s FinestTM is a trademark of Sugar Foods Corporation.
©2010 Sugar Foods Corporation
For more information, call 1-888-708-2222 or email us at [email protected]
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