Summer Vegetable Salad with Buttermilk Tofu Ranch Dressing

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VegetableSalad200.jpgSummer Vegetable Salad with Buttermilk Tofu Ranch Dressing (Serves 4)

2 romaine hearts, chopped in bite size pieces
1 cup arugula
4 radishes, sliced thin 
1 carrot, shredded
½ cup cherry tomatoes, cut in half
10 snow peas, julienned
3 tablespoon walnuts

For the Buttermilk Tofu Ranch Dressing:
½ cup buttermilk
½ cup silken tofu, puréed 
1 tablespoon freshly squeezed lemon juice
1 tablespoon chives, minced
1 tablespoon parsley, minced
1 scallion, sliced thin
¼ teaspoon granulated garlic
¼ teaspoon celery salt
¼ teaspoon onion powder
¼ teaspoon dried dill

Combine all the Ranch dressing ingredients and mix well. Refrigerate until ready to use.

Place all the vegetables in a large bowl. Dress with buttermilk ranch and toss well.

Nutrition Facts per Serving:
103 calories
5.5 grams protein
10 grams carbohydrate
5 grams fat
2 grams fiber
49 mg sodium

Source: Publix Apron's Cooking School 

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