Dairy-Free Garden Salad with Ranch Dressing
Fresh, vibrant, and completely free of dairy, this Dairy-Free Garden Salad with Ranch Dressing is the ultimate healthy indulgence. Bursting with crisp romaine lettuce, juicy cherry tomatoes, crunchy sunflower seeds, and a medley of colorful vegetables, this salad is topped with a rich and creamy homemade ranch dressing crafted from raw cashews, dairy-free milk, and a blend of aromatic seasonings. Perfect for a light lunch or a side dish, this 20-minute recipe is a feast for both the eyes and the taste buds. Whether you're vegan, lactose-intolerant, or simply seeking a nutritious alternative to traditional salads, this dish delivers wholesome satisfaction in every bite. Enjoy it fresh or chilled to complement your favorite main course!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 large Red bell pepper
- 0.25 Red onion
- 1 medium Carrot
- 2 tablespoons Fresh parsley
- 0.25 cup Sunflower seeds
- 0.5 cup Raw cashews
- 0.5 cup Dairy-free milk (almond or soy)
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Dried dill
- 1 teaspoon Dried parsley
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Start by preparing the dairy-free ranch dressing. In a high-speed blender, combine the raw cashews, dairy-free milk, apple cider vinegar, garlic powder, onion powder, dried dill, dried parsley, nutritional yeast, salt, and ground black pepper.
Blend on high speed until the mixture is smooth and creamy. If the dressing is too thick, add more dairy-free milk a tablespoon at a time until you reach the desired consistency.
Taste the dressing and adjust the seasoning if necessary. Set it aside in a jar or container while you prepare the salad.
Wash the romaine lettuce thoroughly and pat dry with a clean kitchen towel. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
Halve the cherry tomatoes and add them to the salad bowl.
Slice the cucumber into thin rounds and add them to the salad.
Cut the red bell pepper into thin strips and the red onion into thin slices. Add both to the salad.
Peel the carrot and shred it using a grater. Add the shredded carrot to the salad bowl.
Finely chop the fresh parsley and sprinkle over the salad.
Toss in the sunflower seeds for a crunchy finish.
Drizzle the prepared dairy-free ranch dressing over the salad. Toss everything together gently to ensure all the ingredients are well coated with the dressing.
Serve immediately or chill in the refrigerator for about 10 minutes to enjoy a cool, refreshing salad.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 23.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 609 mg | 47% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3108 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
