Description
This Radicchio Salad with Vegan Ranch Dressing features a creamy, homemade dressing that’s perfect for any occasion, from weeknight dinners to holiday celebrations.
Ingredients
Units
Scale
- 1 head radicchio, chopped
- 1 head romaine lettuce or leaf lettuce, chopped
- 1 cup raw cashews
- 3/4 cup unsweetened soy milk
- 3 tablespoons lemon juice
- 2 teaspoons brown mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
Instructions
- Place the chopped radicchio and romaine lettuce in a medium-sized bowl and set aside.
- To make the Vegan Buttermilk Ranch Dressing, combine the cashews, soy milk, lemon juice, brown mustard, apple cider vinegar, and salt in a high-powered blender.
- Blend the mixture on high speed until it is smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning if necessary.
- Pour the dressing over the salad greens and toss to combine.
- Serve immediately or chill in the refrigerator for up to 30 minutes before serving.
Notes
The dressing can be stored in an airtight container in the refrigerator for up to 3 days. For a different twist, try adding heirloom tomatoes or other seasonal vegetables. If you don’t have apple cider vinegar, white wine vinegar can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 grams
- Sodium: 210 mg
- Fat: 15 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 7 grams
- Cholesterol: 0 mg