Everything tastes better with ranch, especially when it’s homemade. This vegan riff on the classic dressing is a great way to use up leftover herbs, and the mellow flavor of the Baby Butter makes it the perfect canvas for whatever veggies you have on hand.
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Ingredients
- 3 Bowery Baby Butter containers, 4.0 oz
- 3 large carrots, grated
- 2 cups peas, fresh or frozen (thawed)
- 2 cups fresh corn (sliced, off the cob)
- 2-3 avocados, diced
- optional additions: zucchini, cauliflower, roasted squash, quinoa
- 1 1/2 cups vegan “mayonnaise”
- 1 bunch of Bowery herbs, chopped
- 1 garlic clove, chopped or pressed
- 1 tsp. sea salt
- 1 pinch black pepper, to taste
- optional herb variations: cilantro, parsley, basil, mint, or dill
Preparation
- Prep all salad ingredients once a week. When ready to serve, combine Baby Butter Lettuce and vegetables in a large bowl.
- For “Ranch-ish” Sauce, add vegan mayonnaise, herbs, garlic, and sea salt into a blender and mix until smooth. Add olive oil or water to thin.
- Toss desired amount with salad ingredients.
Bowery Ingredients
