Signature
Dressings
Made Simple
A quick ’n easy guide to turning
Chef’s Finest™ dressing products
into your signature house dressings.
+one ingredient
Do the math:
A few add-ins =
a whole lot of satisfaction!
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.
+
one
ingredient
Make the
Dressing
n!
Your Ow
Sun-dried Tomato Ranch. . . . . . . . . . . . . . . . 4
Barbecue Ranch. . . . . . . . . . . . . . . . . . . . . . . . 5
Buffalo Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Pickled Vegetable Ranch Dip. . . . . . . . . . . . 7
Salsa Ranch . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Sun-dried
Tomato
Ranch
Barbecue
Ranch
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
112 fl. oz.
Ingredients:
Chef’s Finest Ranch Dressing,
prepared
™
116 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
32 fl. oz.Sun-dried tomatoes in oil,
drained
16 fl. oz.
Barbecue sauce
Procedures:
1.Combine Ranch Dressing and barbecue
sauce in large mixing bowl.
1.Place all ingredients in blender
or food processor; blend mixture until
combined.
Procedures:
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, until service.
Stir before serving.
4
5
Buffalo
Ranch
Pickled
Vegetable
Ranch Dip
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
116 fl. oz.
Ingredients:
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.
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.
6
7
Salsa
Ranch
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
116 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
+
two
ingredients
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.
1000 Island . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Honey Mustard Ranch . . . . . . . . . . . . . . . . . . 11
Parmesan Peppercorn Ranch . . . . . . . . . . . 12
Raspberry Pecan Ranch . . . . . . . . . . . . . . . . 13
Sun-dried Tomato Bacon Ranch . . . . . . . . . 14
8
+two ingredients
Ingredients:
1000 Island
Honey
Mustard
Ranch
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
Ingredients:
80 fl. oz.
Chef’s Finest Ranch Dressing,
prepared
80 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
40 fl. oz.
Ketchup
24 fl. oz.
Dijon mustard
™
16 fl. oz.
Sweet pickle relish 24 fl. oz.
Honey
Procedures:
Procedures:
1.Combine Ranch Dressing, ketchup and
relish in large mixing bowl.
1.Combine Ranch Dressing, mustard
and honey in large mixing bowl.
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, until service.
Stir before serving.
10
11
Parmesan
Peppercorn
Ranch
Raspberry
Pecan
Ranch
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
Ingredients:
120 fl. oz.
Chef’s Finest Ranch Dressing,
prepared
88 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
16 fl. oz.
Parmesan cheese, finely grated
40 fl. oz.
Raspberries
™
4 fl. oz.
Pink or green peppercorns
16 fl. oz.
Pecans, chopped
Procedures:
Procedures:
1.Combine Ranch dressing, Parmesan
cheese and peppercorns in large
mixing bowl.
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, until service.
Stir before serving.
12
13
Sun-dried
Tomato
Bacon Ranch
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Ingredients:
112 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
16 fl. oz.
Sun-dried tomatoes in oil,
drained
+
three
ingredients
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.
Three Cheese Ranch . . . . . . . . . . . . . . . . . . . 16
Herb Garden Ranch . . . . . . . . . . . . . . . . . . . . 17
Avocado Parmesan Ranch . . . . . . . . . . . . . . 18
Green Goddess Dressing . . . . . . . . . . . . . . . 19
Jalapeño Ranch . . . . . . . . . . . . . . . . . . . . . . 20
14
+three ingredients
16 fl. oz.
Smoked bacon, cooked,
chopped 1/4”
Three
Cheese
Ranch
Herb
Garden
Ranch
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
Ingredients:
112 fl. oz.
Chef’s Finest Ranch Dressing,
prepared
112 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
8 fl. oz.
Asiago cheese, finely grated
8 fl. oz.
Fresh basil, chopped
8 fl. oz.
Parmesan cheese, finely grated
4 fl. oz.
Fresh thyme, chopped
™
8 fl. oz.
Romano cheese, finely grated
4 fl. oz.
Fresh oregano, chopped
Procedures:
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, until service.
Stir before serving.
16
17
Avocado
Parmesan
Ranch
Green
Goddess
Dressing
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
Ingredients:
96 fl. oz.
Chef’s Finest Ranch Dressing,
prepared
112 fl. oz.
16 fl. oz.
Parmesan cheese, finely grated
16 fl. oz.Italian flat leaf parsley,
chopped
™
4 eachAvocados, ripe, skinned,
seeded, diced
16 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
Fresh chives, chopped
4 fl. oz.
Lemon juice, fresh
8 fl. oz.
Anchovy paste
Procedures:
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
2.Store, refrigerated, until service.
Stir before serving.
18
19
Jalapeño
Ranch
Yield: 128 fl. oz. (1 gallon)
Shelf life: 3 days
Ingredients:
112 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
8 fl. oz.
Red onion, chopped
4 fl. oz.
Fresh lemon juice
+
four or more
ingredients
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.
Creamy Asian Ranch . . . . . . . . . . . . . . . . . . 22
Sweet Vidalia Onion Ranch . . . . . . . . . . . . 23
Cilantro Ranch . . . . . . . . . . . . . . . . . . . . . . . . 25
Piquillo Pepper Ranch . . . . . . . . . . . . . . . . . 26
20
+four or more ingredients
Chipotle Ranch . . . . . . . . . . . . . . . . . . . . . . . 24
Creamy
Asian Ranch
Sweet
Vidalia
Onion Ranch
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
Ingredients:
96 fl. oz.
Chef’s Finest Ranch Dressing,
prepared
80 fl. oz.
32 fl. oz.
Evaporated cane juice crystals
8 eachVidalia onions, chopped
8 fl. oz.
Soy sauce
32 fl. oz.
Evaporated cane juice crystals
2 fl. oz.
Sesame oil
2 Tbsp.
Fresh tarragon, chopped
3 Tbsp.
Ginger, freshly grated
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.
22
Chef’s Finest™ Ranch Dressing,
prepared
Procedures:
1.Place all ingredients in blender
or food processor; blend mixture
until combined.
2.Store, refrigerated, until service.
Stir before serving.
23
Chipotle
Ranch
Cilantro
Ranch
Yield: 128 fl. oz. (1 gallon)
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Shelf life: 5 days
Ingredients:
120 fl. oz.
Ingredients:
Chef’s Finest Ranch Dressing,
prepared
™
96 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
3 fl. oz.Chipotle peppers in adobo
paste
2 bunches Cilantro, stemmed, chopped
8 fl. oz.
Cotija cheese, grated
2 fl. oz.
Evaporated cane juice crystals
2 fl. oz.
Parmesan cheese
2 fl. oz.
Cumin seeds, toasted
2 fl. oz.
Evaporated cane juice crystals
1 tsp.
Cumin seed, toasted
8 fl. oz.
White vinegar
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.
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.
24
25
Piquillo
Pepper
Ranch
Yield: 128 fl. oz. (1 gallon)
Shelf life: 5 days
Ingredients:
80 fl. oz.
Chef’s Finest™ Ranch Dressing,
prepared
2 jars
(10 oz. each)
Piquillo peppers, drained,
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
Enjoy all four
Chef’s Finest™ Dressings!
Made from the finest herbs and spices, each
of our premium dressings delivers premium
flavor without the premium price tag.
Procedures:
1. Place all ingredients in blender
or food processor; blend mixture
until combined.
2. Store, refrigerated, until service.
Stir before serving.
26
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foodservice equipment, by redeeming
points on every case of Chef’s Finest™
Dressings. For more information, visit
https://www.foodservicerewards.com
1-888-708-2222
www.sugarfoods.com
For more information, call 1-888-708-2222
or email us at [email protected]
Chef’s FinestTM is a trademark of Sugar Foods Corporation.
©2010 Sugar Foods Corporation