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Radicchio Salad with Vegan Ranch Dressing

Vicki Brett-Gach
Course Salad, Side



  • 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
  • 3/4 teaspoon Kosher salt
  • 1/4 cup fresh parsley chopped


  • Toasted hazelnuts


  • Place salad greens in medium size bowl, and set aside.
  • To make Vegan Buttermilk Ranch Dressing, place cashews, soy milk, lemon juice, mustard, vinegar, and salt in a high powered blender, and process until smooth. Add the parsley and pulse a few times to combine.
  • Toss salad with desired amount of dressing, and refrigerate the remainder.
  • Top salad with toasted hazelnuts, and serve immediately.