Take Charge

Summer Vegetable Salad with Buttermilk Tofu Ranch Dressing

June 28, 2015

Summer-Vegetable-Salad.jpg

Ingredients:

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


Method:
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

Serves: 4

 Source: Publix Apron's Cooking School