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
Tags: Recipe Salad Vegetables
