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Frank's® RedHot®



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Servings: 10


  • 2 1/2 cups Peppercorn ranch dressing, commercially prepared
  • 1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • Red Pepper Onion Straws
  • 1 cup Buttermilk
  • 1 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 4 cups Onions, halved, thin-sliced
  • as needed Flour
  • 2 1/2 lbs. Mixed salad greens
  • 5 cups Red, yellow, and green bell pepper blend, fajita-cut, grilled
  • 2 lbs. Beef fajita strips, grilled, warm


  • 4. To assemble single serving, portion 4 oz. lettuce on plate and top with 1/2 cup bell peppers. Drizzle 2 tbsp. dressing over salad. Top with 3 oz. beef and 1 cup onion straws. Portion 2 tbsp. dressing into ramekin and serve on the side.
  • 1. To make the cayenne ranch dressing combine dressing, RedHot and onion straws in a bowl; mix well. Cover and refrigerate.
  • 2. Combine buttermilk and RedHot in a large bowl; whisk to blend.
  • 3. Add to onions to buttermilk blend; toss to coat. Drain off excess liquid. Dredge in flour; shake off excess. Deep-fry at 350 °F for 1 to 2 minutes or until golden. Drain; keep warm.