Ranchy Noodle and Vegetables


1 lb. pkg. egg noodles
8 oz. frozen spinach
8 oz. frozen peas
1 lb. bacon – fried
2 med. tomatoes – diced
2 med. cucumbers – peeled, diced
16 oz. bottle ranch salad dressing


Boil egg noodles until al dente. As soon as noodles are cooked, add the spinach and peas to the water. Bring to a boil and cook until the spinach thaws. Drain and run cool water over the noodles and vegetables. Drain again and let sit until it is completely drained.

In a large bowl, crumble bacon into small pieces. Add the tomatoes and the cucumbers, then the noodle mixture. Mix well.

Stir in about 3/4 of the bottle of ranch dressing. Mix well. If mixture seems dry, add desired amount of dressing until you get desired consistency.

Serve immediately or chill until ready to use.