A lighter take on a ranch salad with Mini Cheddar Seasoned with Bacon Pierogie in a creamy buttermilk dressing.
Ingredients
1 (12.84-ounce) package Mrs. T’s Mini Cheddar Seasoned with Bacon Pierogies, thawed
1 medium red bell pepper, large dice
8 ounces grape tomatoes (about 1 1/2 cups)
2 medium avocados, pitted and diced
1 cup finely diced red onion (from 1 small red onion)
1/2 cup buttermilk ranch dressing
15 (10-inch) skewers, soaked in water at least 30 minutes if wooden
Vegetable oil, for the grill grates
Instructions
Heat an outdoor grill to medium-high, direct heat. Meanwhile, thread the Mrs. T’s Mini Cheddar Seasoned with Bacon Pierogies onto skewers, about 5 pieces per skewer. Thread the skewers through each pierogy twice so that they lie flat. Thread the bell pepper and tomatoes onto skewers, alternating them, about 9 pieces per skewer. Place the skewers on a baking sheet.
Scrape the grill grates clean if needed, then oil them. Place the skewers on the grill. Cover and grill until grill marks form on the pierogies and the vegetables are crisp-tender with grill marks, 3 to 4 minutes per side.
Remove the pierogies, bell pepper, and tomatoes from the skewers and place in a large bowl. Add the avocados and red onion, drizzle with the dressing, and gently toss to combine. Serve at room temperature or chilled.
