RUBY TUESDAY RECIPES: 2025

Ruby Tuesday's Chicken Quesadillas



Ruby Tuesday’s Chicken Quesadillas (Long, Detailed Copycat Recipe)

These quesadillas are filled with seasoned grilled chicken, a blend of cheeses, sautéed peppers & onions, and a creamy Southwest sauce — crispy on the outside, melty on the inside.

INGREDIENTS

For the Chicken

  • 2 boneless chicken breasts

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp cayenne (optional)

  • Salt & black pepper

For the Vegetables

  • 1 tbsp butter

  • 1 tbsp olive oil

  • ½ medium onion, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 2 garlic cloves, minced

Cheese Blend (Restaurant Style)

  • 1 cup shredded cheddar

  • 1 cup shredded Monterey Jack

  • ½ cup pepper jack (optional for heat)

For the Southwest “Sonora” Sauce (important for authentic flavor)

  • ¼ cup mayonnaise

  • 2 tbsp sour cream

  • 1 tsp lime juice

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp smoked paprika

  • ½ tsp sugar

  • ½ tsp chipotle in adobo OR ½ tsp hot sauce

  • Salt to taste

For Assembling

  • 6–8 large flour tortillas

  • Butter or oil for pan

  • Optional: diced tomatoes, sliced jalapeños, cilantro

For Serving

⭐ INSTRUCTIONS (LONG & CLEAR)

1. Season & Cook the Chicken

  1. Pat chicken dry.

  2. Rub with olive oil and all the spices (chili powder, paprika, cumin, garlic, onion powder, cayenne, salt, pepper).

  3. Grill, pan-sear, or bake until fully cooked (grill gives best flavor).

  4. Slice thinly or chop into small cubes.

  5. Set aside.

2. Sauté the Vegetables

In a large skillet:

  1. Melt butter with olive oil.

  2. Add onions and peppers.

  3. Cook until soft and slightly caramelized, about 6–7 minutes.

  4. Add garlic and cook 30 seconds more.

  5. Remove from heat.

3. Make the Southwest Cream Sauce

Stir together:

  • mayonnaise

  • sour cream

  • lime juice

  • chili powder

  • paprika

  • cumin

  • sugar

  • chipotle or hot sauce

  • salt

Taste → adjust brightness with more lime or heat with more chipotle.

This is the signature flavor layer in Ruby Tuesday’s quesadillas.

4. Assemble the Quesadillas

For each tortilla:

  1. Spread a thin layer of Southwest sauce over entire surface.

  2. Sprinkle a handful of cheese blend on one half.

  3. Add:

    • chicken slices

    • sautéed peppers & onions

  4. Add another handful of cheese on top (cheese acts as glue).

  5. Fold tortilla in half.

5. Cook the Quesadillas

Heat a skillet or griddle to medium.

  1. Lightly butter or oil the surface.

  2. Place quesadilla down, cooking 2–3 minutes per side until:

    • tortilla is golden & crisp

    • cheese is fully melted

  3. Press gently with a spatula to seal.

Repeat with remaining tortillas.

6. Slice & Serve

Cut into wedges with a sharp knife or pizza cutter.

Serve with:

  • sour cream

  • salsa / pico

  • guacamole

  • lime wedges

Garnish with fresh cilantro or extra Southwest sauce.

⭐ OPTIONAL ADD-INS (For an Even Better, Longer Version)

More Restaurant-Level Flavor

Extra Melty Cheese Trick

Mix 2 tbsp cream cheese into the cheese blend for a richer melt.

Make It Spicy

Add:

  • jalapeño slices

  • extra chipotle

  • hot pepper jack cheese

Make Them Crispy Like a Restaurant

Brush outer tortilla lightly with melted butter before cooking.

⭐ Storing & Reheating

  • Store fully cooked quesadillas 3 days in the fridge.

  • Reheat in an air fryer or skillet for best crispness.

OTHER RECIPES

A nice Ruby Tuesday recipe to try !
Ruby Tuesday Recipe Ingredients:
  • 5 oz. chicken breast
  • Italian Dressing
  • 12 inch flour tortilla
  • margarine
  • 1 cup shredded monterey jack/cheddar cheese
  • 1 Tablespoon tomatoes, diced
  • 1 Tablespoon jalapeno peppers, diced
  • Cajun Seasoning (to taste)
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes
  • Sour Cream
  • Salsa
Ruby Tuesday Recipe INSTRUCTIONS

Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside.

Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout.

Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side. 

The Ruby Tuesday recipe of chicken is ready to serve ! Enjoy it !
Ruby-tuesday-broccoli-salad.

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Ruby Tuesday's Sonora Chicken Pasta



Ruby Tuesday’s Sonora Chicken Pasta (Long, Detailed, Restaurant-Style)

A rich Southwestern pasta dish with creamy chipotle-lime sauce, grilled chicken, peppers, and plenty of cheese. This longer version includes step-by-step instructions, seasoning options, and optional restaurant-style garnishes.

INGREDIENTS

For the Chicken

  • 2 large boneless chicken breasts

  • 2 tbsp olive oil

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼–½ tsp cayenne (optional, for heat)

  • Salt & black pepper

For the Pasta & Vegetables

  • 12 oz penne, rotini, or cavatappi

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • ½ medium onion, sliced

  • 3 garlic cloves, minced

  • 1 cup corn kernels (grilled, roasted, or canned)

  • 1 can (10 oz) Ro-Tel tomatoes OR 1 cup diced tomatoes with green chiles

  • 1 small can sliced black olives (optional)

For the Creamy “Sonora” Sauce

Garnishes

  • Lime wedges

  • Cilantro

  • Extra cheese

  • Crushed tortilla chips

  • Diced tomato or green onion

⭐ INSTRUCTIONS (LONG, STEP-BY-STEP)

1. Season & Cook the Chicken

  1. Pat chicken breasts dry.

  2. Rub with olive oil.

  3. Mix all spices for chicken (chili powder, paprika, cumin, garlic, onion powder, cayenne, salt, pepper).

  4. Coat chicken evenly on both sides.

  5. Cook one of these ways:
    • Grill for 6–7 minutes per side until nicely charred
    • Pan-sear in a skillet until golden
    • Oven-bake at 200°C for 20–22 minutes

Let rest 5 minutes, then slice into strips.

2. Cook the Pasta

  • Boil pasta until al dente.

  • Reserve ½ cup pasta water, then drain.

3. Sauté Vegetables

In a large skillet:

  1. Heat butter and olive oil.

  2. Add sliced peppers and onions; cook until softened, 4–5 minutes.

  3. Add garlic and stir 30 seconds.

  4. Add corn and toss until lightly golden.

  5. Stir in Ro-Tel/diced tomatoes.

Vegetables should be tender but still colorful.

4. Make the Creamy Sonora Sauce

In the same pan:

  1. Pour in heavy cream and chicken broth.

  2. Bring to a simmer (not a boil).

  3. Lower heat and whisk in:

    • sour cream

    • pepper jack

    • cheddar

  4. Add minced chipotle pepper + adobo sauce.

  5. Add spices (chili powder, paprika, cumin).

  6. Squeeze in lime juice.

  7. Taste and adjust:

    • more chipotle for heat

    • more cheese for richness

    • more lime for brightness

    • pinch of sugar if sauce is too spicy

Simmer until thickened, about 5–7 minutes.

5. Combine Everything

  1. Add the cooked pasta into the sauce.

  2. Toss fully to coat.

  3. If needed, splash in pasta water to loosen the sauce.

  4. Fold in half of the sliced chicken; save the rest for topping.

6. Serve (Restaurant Style)

Plate the pasta in deep bowls.

Top with:

  • remaining sliced chicken

  • extra cheese

  • crushed tortilla chips

  • cilantro

  • squeeze of lime

  • drizzle of adobo sauce (optional)

⭐ OPTIONAL ADD-INS (FOR AN EVEN LONGER VERSION)

Make It Creamier

  • Add 2 oz cream cheese to the sauce.

Add Smokier Flavor

  • Grill the peppers before slicing.

  • Add ½ tsp liquid smoke.

Meat Variations

Veggie Boost

Extra Heat Options

  • Jalapeño slices

  • Hot paprika

  • Tajín sprinkled on top

⭐ Storing & Reheating

  • Keeps 3–4 days refrigerated.

  • Add a splash of milk or broth when reheating to restore creaminess.

OTHER RECIPES

A great Ruby Tuesday recipe to try !

Ruby Tuesday Recipe INGREDIENTS
  • 1 6 oz. boneless, skinless chicken breast,grilled and
  • sliced into 1/4-inch slices
  • 10 oz (5/8 lb.) penne pasta, cooked
  • 3/4 cup Sonora cheese sauce (recipe follows)
  • 1/3 cup spicy black beans (recipe follows)
  • 1/4 cup diced tomatoes, for garnish
  • 1 tsp green onion, sliced
Ruby Tuesday Recipe INSTRUCTIONS

Place pasta in mixing bowl. Add cheese sauce and toss to coat evenly. Pour into heated bowl. Place chicken on top of pasta, then ladle black beans on top.
Sprinkle with diced tomatoes and chopped greeen onions.

Sonoran Cheese Sauce

  • 6 tbsp butter or margarine
  • 1/2 cup onion, finely chopped
  • 1 small clove garlic, minced
  • 1/3 cup all-purpose flour
  • 1 cup hot water
  • 1 tbsp chicken stock
  • 1 cup half-and-half
  • salt to taste
  • 1/2 tsp sugar
  • 1/4 tsp hot pepper sauce, or more to taste
  • 1 tsp lemon juice
  • 1/4 tsp cayenne pepper
  • 3/4 cup shredded parmesan cheese
  • 3/4 cup Velveeta cheese, cubed
  • 3/4 cup prepared salsa (medium hot)
  • 1/2 cup sour cream
Ruby Tuesday recipe INSTRUCTIONS
Melt butter or margarine in a saucepan and add onion and garlic.

 Saute until onion is transparent. Stir in the flour to make a roux and cook for 5 minutes, stirring often. 

Mix the hot water, chicken stock, and half-and-half. Add mixture slowly to roux, stirring
constantly.

Allow to cook 5 minutes. Sauce should have the consistency of honey). Add salt, sugar, hot sauce,
lemon juice, cayenne, and parmesan cheese to sauce.

Stir to blend. Do not allow to boil. Add Velveeta to sauce and stir until melted. Add salsa and
sour cream to sauce and blend. Makes 5 cups. The Ruby Tuesday recipe is ready to serve...enjoy it !
Ruby-tuesdays-pasta-salad.

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Ruby Tuesday's Broccoli-Cheese Soup




Here is a Ruby Tuesday–style Broccoli Cheese Soup—rich, creamy, and full of tender broccoli with a smooth cheddar finish. This recipe recreates the comforting, slightly thick, restaurant-style flavor Ruby Tuesday is known for.

If you want it longer, thicker, chunkier, creamier, or lower-carb, just let me know!

Ruby Tuesday’s Broccoli-Cheese Soup (Copycat Recipe)

Ingredients

Vegetables & Base

  • 4 cups fresh broccoli florets (about 2 large heads), finely chopped

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 large carrot, shredded (optional but adds color and sweetness)

  • 4 cups chicken broth (or vegetable broth)

Cream & Cheese

Roux (thickener)

  • 4 tbsp butter

  • 4 tbsp all-purpose flour

Seasoning

  • 1 tsp salt (adjust to taste)

  • 1/2 tsp black pepper

  • 1/4 tsp paprika

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • Pinch of nutmeg (optional but enhances cream soups)

Instructions

1. Cook the broccoli and aromatics

  1. In a large pot, add chopped broccoli, diced onion, garlic, carrot, and chicken broth.

  2. Bring to a boil, then reduce heat and simmer 10–12 minutes, or until the broccoli is soft but not mushy.

  3. Remove 1–2 cups of the broccoli pieces with a spoon and set aside (for chunkier texture).

  4. Use an immersion blender to lightly puree the remaining broth + vegetables.

    • Leave some texture—Ruby Tuesday’s soup is creamy but not fully smooth.

2. Make the roux

  1. In a separate pot, melt butter over medium heat.

  2. Add flour and whisk constantly for 2 minutes until it forms a smooth paste (blonde roux).

  3. Slowly pour in the half-and-half while whisking to prevent lumps.

  4. Cook for 3–4 minutes until slightly thickened.

3. Combine and finish

  1. Pour the cream mixture into the broccoli pot.

  2. Add back the reserved broccoli chunks.

  3. Reduce heat to low (do not boil).

  4. Add the shredded cheddar, one handful at a time, stirring until melted.

    • Using freshly shredded cheese prevents graininess.

  5. Season with salt, pepper, garlic powder, onion powder, paprika, and a pinch of nutmeg.

Simmer gently for 5–10 minutes until creamy and thick.

Serving Suggestions

Tips for Perfect Texture

  • Freshly shred your cheese (pre-shredded contains anti-caking agents that cause clumping)

  • Do not boil the soup after adding cheese

  • Add more flour in the roux for a thicker soup

  • Add extra broth to make it thinner / soupier

  • Use an immersion blender sparingly—you want creaminess but visible broccoli




A nice Ruby Tuesday recipe to try !
INGREDIENTS
  • 1/4 cup (1/2 stick) margarine
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 20 ounces broccoli, fine cut
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon white pepper
  • 2 1/2 tablespoons flour
  • 1/2 lemon peel, finely grated
  • 4 1/2 ounces chicken broth
  • 2 pounds pasteurized processed cheese
  • 3/4 teaspoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • 16 ounces whipping cream
  • 1 gallon water

INSTRUCTIONS
Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside.

Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil.
While heating, cut the processed cheese into 1-inch chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce
heat and stir in cheese until completely melted. ( Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a simmer then
remove from heat. The Ruby Tuesday recipe of broccoli cheese is ready to serve !

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Ruby Tuesday Crab Cakes





Ruby Tuesday Crab Cakes Recipe

Ruby Tuesday–Style Crab Cakes (Extended Recipe Guide)

These crab cakes take inspiration from Ruby Tuesday’s classic appetizer—golden, flavorful, slightly crispy, and full of tender crab meat with just enough seasoning to let the seafood shine. The following expanded recipe includes technique notes, ingredient options, and expert cooking tips to help you achieve consistently great results.

Ingredients

Crab Cake Mixture

  • 1 lb lump crab meat
    Preferably refrigerated pasteurized lump crab. Jumbo lump is excellent but not necessary. Avoid canned “flake” crab as it can make the mixture mushy.

  • 1 large egg
    Works as the primary binder.

  • 1/4 cup mayonnaise
    Adds moisture and richness.

  • 1 tbsp Dijon mustard
    Provides a tangy bite and depth of flavor.

  • 1 tbsp Worcestershire sauce
    Enhances savory notes and balances sweetness.

  • 1 tsp Old Bay seasoning
    Classic seafood seasoning blend. Add more to taste if you like stronger flavor.

  • 1/2 tsp garlic powder
    Adds mild savory aroma without overpowering the crab.

  • 1/4 tsp paprika
    Gives gentle color and warmth.

  • 1 tbsp fresh lemon juice
    Brightens flavors and cuts richness.

  • 1/3 cup finely diced red bell pepper
    Adds sweetness, color, and light crunch.

  • 1/4 cup finely diced celery
    Adds freshness and texture.

  • 1/4 cup chopped green onions (both white and green parts)
    Mild onion flavor that blends nicely with seafood.

  • 1/2 cup Panko breadcrumbs
    Light, airy texture helps the cakes stay tender. Regular breadcrumbs also work but may be denser.

  • Salt & black pepper to taste

For Frying

  • 2–3 tbsp neutral oil (canola, vegetable, or avocado)

  • 2–3 tbsp butter
    Using a blend of oil and butter helps prevent burning while giving the crab cakes delicious flavor and a rich crust.

Optional Remoulade Sauce

This tangy, creamy sauce is a great dipping option with crab cakes.

  • 1/2 cup mayonnaise

  • 1 tbsp Dijon mustard

  • 1 tbsp lemon juice

  • 1 tsp Old Bay seasoning

  • 1 tsp hot sauce (adjust to preference)

  • 1 tsp sweet pickle relish

  • 1/2 tsp smoked paprika

  • Optional: minced garlic or horseradish for extra punch

Mix well and chill before serving.

Detailed Instructions

1. Prepare the crab mixture

  1. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, garlic powder, and paprika.
    This ensures the seasonings are evenly distributed so you don’t overmix the crab later.

  2. Add the diced red bell pepper, celery, and green onions. Stir until the vegetables are coated with the creamy seasoning mixture.

  3. Gently fold in the crab meat using a spatula or your hands.
    Important: Keep the crab lumps as intact as possible. Large chunks give the crab cakes their signature texture.

  4. Sprinkle the Panko breadcrumbs over the mixture and fold again gently. The breadcrumbs soak up moisture and help the cakes hold their shape.

    • If the mixture feels too wet, add 1–2 tablespoons more breadcrumbs.

    • If it feels too dry or crumbly, add 1–2 teaspoons of mayo.

  5. Taste and adjust seasoning with a small pinch of salt and pepper. Remember: Old Bay already contains salt.

2. Shape the crab cakes

  • Scoop a portion of the mixture using your hands or a 1/3-cup measure.

  • Shape gently into a round patty about 1 inch thick.

  • Place each patty on a tray or plate lined with parchment paper.

Chill for 30–45 minutes.
This step is essential! Refrigeration firms up the mixture so the cakes don’t fall apart during cooking.

For extra stability, you can freeze the formed patties for 15 minutes.

3. Cook the crab cakes

Pan-Frying (Most Similar to Ruby Tuesday)

  1. Heat a large skillet over medium to medium-low heat.

  2. Add a tablespoon of oil and a tablespoon of butter.

  3. Once the butter is melted and lightly bubbling, place the crab cakes in the skillet.

  4. Cook for 4–5 minutes per side, resisting the urge to flip them too early.

    • They should develop a deep golden-brown crust.

    • Flip gently using a spatula.

  5. Add additional butter/oil as needed for the remaining batches.

Baking Method (Healthier Alternative)

  • Preheat oven to 400°F (205°C).

  • Place crab cakes on a lightly greased baking sheet.

  • Spray tops lightly with oil or brush with melted butter.

  • Bake for 12–15 minutes, flipping halfway through for even browning.

Air Fryer Method (Crispy with Less Oil)

  • Preheat air fryer to 380°F (193°C).

  • Spray basket lightly with oil.

  • Air fry crab cakes for 10–12 minutes, flipping once.

How to Serve

Crab cakes taste best when served immediately while warm and crispy.

Pair with:

  • Lemon wedges

  • Remoulade sauce

  • Coleslaw

  • Fresh salad

  • Buttered corn

  • Steamed vegetables

  • Roasted potatoes

  • Rice pilaf

  • Garlic bread

For a Ruby Tuesday–style presentation, serve two crab cakes on a plate with a small side salad and dipping sauce on the side.

Tips for Perfect Crab Cakes

1. Don’t overmix

Overmixing breaks down the crab and makes the cakes dense. Gentle folding is key.

2. Chill the mixture

This prevents falling apart when cooking and improves texture.

3. Use the right amount of binder

Too much breadcrumb → dry.
Too little → mushy or falling apart.

4. Cook on medium heat

High heat burns the crust while the inside stays cold. Medium heat gives the best brown color and fully warms the center.

5. Choose good crab

  • Lump crab gives a delicate texture.

  • Jumbo lump gives the most luxurious experience.

  • Claw meat is cheaper but stronger in flavor.

Flavor Variations

Spicy Cajun Crab Cakes

  • Add 1 tsp Cajun seasoning

  • Add 1 minced jalapeño

  • Increase hot sauce in remoulade

Herbed Crab Cakes

  • Add fresh parsley, chives, or dill

Asian-Style Crab Cakes

  • Replace Old Bay with 1 tsp soy sauce + 1 tsp ginger

  • Add a splash of sesame oil

  • Serve with sweet chili sauce

Cheddar Crab Cakes

  • Add 1/4 cup finely shredded cheddar

  • Great with baked method

Make-Ahead and Storage

Refrigeration

  • Uncooked patties: 24 hours

  • Cooked crab cakes: 2–3 days

Freezing

  • Freeze uncooked patties individually, then wrap and store up to 2 months.

  • Thaw in fridge before cooking.

Reheating

  • Air fryer or oven yields best texture.

  • Avoid microwave—it softens the crust.




INGREDIENTS
  • 1 lb. crab meat
  • 1 egg, beaten
  • 1/2 cup Saltines, crushed
  • 1/3 cup fresh parsley, minced
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon paprika or Old Bay seasoning
  • cayenne pepper or Morton's Hot Salt
  • onion powder for sprinkling
  • butter or olive oil for frying

INSTRUCTIONS
Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.
Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and
onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes). The Ruby Tuesday recipe of crab cakes is ready to serve...Enjoy !
ruby-tuesday-broccoli-salad.

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Ruby Tuesday Broccoli Salad



Ruby Tuesday Broccoli Salad 

This broccoli salad recipe serves as the quintessential make-ahead side dish—fresh, crunchy, and infused with the salty essence of crispy bacon, sweet cranberries, and savory Cheddar cheese. With only a handful of simple ingredients and minimal preparation, you can combine it in mere minutes and allow the flavors to meld in the refrigerator until you are ready to serve.

It is the ideal side dish for potlucks, meal prepping, or busy weeknights! The entire family is sure to enjoy it!

If you appreciate coleslaw, then you will certainly enjoy this straightforward recipe. This salad features a similarly creamy and tangy dressing to that found in coleslaw, but it surpasses it in flavor. It encompasses all aspects of texture and taste: sweet, savory, tangy, crispy, and crunchy...it has everything to delight your palate.

Moreover, my version includes a unique twist. Many broccoli salad recipes utilize raw broccoli. Once you experience it my way—with blanched broccoli—I am confident you will prefer this method moving forward. Blanching the broccoli eliminates the 

Ingredients
Before we begin, let us assemble the necessary ingredients for this recipe:

Ingredients for the Ruby Tuesday Broccoli Salad recipe.

mayonnaise
granulated sugar
kosher salt
freshly ground black pepper
sweetened dried cranberries
red onion
pecans
Cheddar cheese

Instructions
Now that we have gathered our ingredients, it is time to commence cooking!
First, cook the broccoli in boiling salted water until it turns bright green, which should take about 1 to 2 minutes. Drain the broccoli and immerse it in a bowl of ice water to halt the cooking process. Drain again and allow it to dry.
Cooking bacon in a cast iron skillet.
Next, cook the bacon in a large skillet until it is golden brown and crispy. Transfer it to a plate lined with paper towels to absorb excess grease. Once it has cooled, cut the bacon into large bite-sized pieces.
Subsequently, in a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper.
Pouring the broccoli salad dressing over a bowl filled with broccoli, minced red onion, grated Cheddar cheese, bacon, cranberries, and pecans.
Finally, in a large bowl, combine the broccoli, bacon, cranberries, and the remaining ingredients. Drizzle the broccoli salad dressing over the mixture and toss to ensure everything is coated. Cover and refrigerate prior to serving.

Hint: Chop the broccoli into smaller pieces to ensure even cooking and to make it easier to consume.

Substitutions
Do you need to make some ingredient substitutions? Here are a few suggestions:

Fresh broccoli - For convenience, I purchase broccoli florets and trim down any larger pieces. You may also opt for broccoli crowns or whole heads of broccoli and cut them into florets. Alternatively, since the broccoli is blanched, frozen, thawed broccoli florets can also be used.
Apple cider vinegar - If you do not have apple cider vinegar, you can substitute it with regular white vinegar, white balsamic vinegar, red wine vinegar, white wine vinegar, or rice vinegar.
Granulated sugar - Honey and maple syrup serve as excellent alternatives to granulated sugar.
Cheddar cheese - If you prefer not to use sharp Cheddar cheese (I typically use yellow Cheddar), Colby-Jack, Monterey Jack, and Gouda are all suitable options.

Red onion - Shallots serve as an excellent alternative to red onion. Alternatively, you may opt for a sweet onion or green onions if that is your preference.
Dried cranberries - Golden raisins or standard raisins make a wonderful substitute for cranberries. Dried cherries are also a viable option.
Pecans - You are welcome to replace the pecans with your preferred nuts or seeds. Walnuts, cashews, peanuts, pistachios, pumpkin seeds, and crunchy sunflower seeds are all excellent choices.
Variations
Explore these methods to modify this fantastic recipe:

Spicy - Incorporate a small amount of cayenne pepper into the dressing to add a spicy kick to this salad.
Vegetarian - To adapt this recipe for a vegetarian diet, simply remove the bacon.
Cauliflower Salad - Cauliflower is just as delightful. Replace the broccoli with cauliflower.
Curried Broccoli Salad - Mix in a bit of curry powder into the dressing to provide a unique twist.

Equipment
Here is the equipment required to prepare this recipe:

  • dry measuring cups
  • measuring spoons
  • paring knife
  • large pot
  • large bowl
  • colander
  • tongs
  • large skillet
  • rimmed baking sheet
  • whisk
  • medium bowl

Storage
Keep leftovers in an airtight container in the refrigerator for a maximum of 3 days. (The broccoli may darken due to the vinegar in the dressing.)

This recipe does not freeze well.

Tasty Tip
This recipe improves in flavor the longer it is stored in the fridge, making it an ideal make-ahead side dish.

Frequently asked questions
How to cut broccoli for broccoli salad?
I prefer to cut the broccoli florets into uniform, bite-sized pieces for easier consumption and even cooking.

How do you prepare the broccoli for this salad?
Rather than leaving the broccoli raw as many broccoli salad recipes suggest, I prefer to blanch it for approximately 1 minute. This method keeps the broccoli firm while enhancing its bright green color and flavor.

Can you use coleslaw dressing for broccoli salad?
Absolutely! Refrigerated coleslaw dressing is a fantastic choice if you have it available.

Why does my broccoli salad get watery?
If the broccoli was not blanched, the broccoli salad may become watery. (Another reason
The sugar and salt present in the dressing will extract moisture from the broccoli; therefore, the longer it remains, the more water will be released from the broccoli (if it is raw).

What complements broccoli salad well?
I enjoy pairing it with a chicken salad sandwich, similar to what is offered at Chicken Salad Chick. It also serves as an excellent barbecue side dish, either as an alternative to or in addition to coleslaw.

Related
Consider trying these:
Broccoli and cheese casserole presented in a white oval dish atop a wooden board, accompanied by a wooden-handled spoon, a green checked cloth, and a stack of plates with a green napkin.
A wooden-rimmed platter filled with a copycat Cracker Barrel Kale and Brussels Sprouts salad, featuring two wooden spoons, a blue-rimmed linen napkin, a bowl of salad, and salt and pepper shakers positioned nearby.
A white bowl containing Creamy Kale Caesar Salad with Grilled Fresh Tuna, complemented by blue chevron napkins, silverware, a glass of water, and a bowl of shredded Parmesan cheese.
Creamy Kale Caesar Salad with Grilled Fresh Tuna
Three white plates with blue dot rims, showcasing Roasted Beet and Watermelon Salad on a basket-weave surface, along with two blue glasses and a small bowl of dressing accompanied by a wooden spoon.
Pairing
Here are my preferred dishes to accompany this broccoli salad:

Instant Pot Sweet and Sour Style Pork Spare Ribs displayed on a wooden board, complete with a basting brush and a metal bowl of extra sweet and sour sauce.
Instant Pot Sweet and Sour Style Pork Spare Ribs
Pinto bean burgers arranged on a white board lined with white parchment paper, with a pitcher and glasses of ice in the background.
The Ultimate cheeseburger featuring bacon, lettuce, tomato, pickles, and grilled onions served on a red-rimmed enamel plate.
Chicken Salad Chick Sassy Scotty recipe served on croissants presented on a blue-rimmed plate.

RECIPE GUIDELINES AND TEST KITCHEN TIPS
When creating and evaluating recipes, here are several important practices I follow to achieve greater success in the kitchen:

Ensure that you utilize dry measuring cups for ingredients such as flour, sugar, and mayonnaise, while employing a liquid measuring cup for items like water, milk, and broth.
When measuring dry components like flour and powdered sugar that may compact, gently spoon the ingredient into a dry measuring cup and level it off with a knife instead of scooping directly from the container.
I conduct my recipe testing and development using a conventional electric oven and a standard gas stovetop. Please note that if you opt for an electric stovetop or a convection oven, your baking times may vary.
When recipes specify kosher salt, I prefer to use Diamond Crystal kosher salt.
Food safety
Lastly, remember to adhere to these food safety guidelines while preparing this recipe.

Avoid leaving food at room temperature for prolonged periods.
Never leave food that is being cooked unattended.
Always ensure proper ventilation when operating a gas stove.


 INGREDIENTS
  • 1/3 cup hot water
  • 4 tlbs. sugar
  • 4 tlb. vinegar
  • 1 cup mayo
  • 2 heads broccoli cut into small pieces
  • 16oz sharp cheddar cheese cut up
  • 2 lbs bacon cooked crisp and crumbled
  • 1 medium red onion minced
INSTRUCTIONS 

Put broccoli in a bowl. Dissolve sugar in hot water. Pour over broccoli Add remaining ingredients mix well, refrigerate for a couple hours and the Ruby Tuesday recipe is ready to serve...great ! Enjoy it ! ruby-tuesdays-white-chicken-chili




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