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Loaded Mexican Salad with Vegan Ranch Dressing

Cool and crunchy for Spring and full of protein & fiber for our bodies!

Salad can be a great main meal.  This loaded Mexican style salad is water-rich and full of healthy ingredients.  My homemade vegan ranch dressing tastes better than regular ranch with less fat.  (It is still caloric so don’t overdo it).  You won’t need much with all the fixin’s.

Scoop a little salsa on top and enjoy!

Add tarragon or dill as a variation!

1 cup Vegenaise
1 cup unsweetened soy milk (adjust for thickness desired)
2 T red wine vinegar
2 T dried parsley
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp ground pepper

Combine ingredients with a whisk for a smooth consistency.  I double the recipe to keep more on hand for our nightly salads!

Great for entertaining!

Romaine lettuce
Firm tofu*
Ortega taco spice packet
Sliced black olives
Frozen corn
Can garbanzo beans
Can of black beans
Fresh mini colored peppers
Diced fresh tomatoes
Diced red onion
Daiya cheddar cheese*

*substitutions always an option

I like tofu firm, very firm. My favorite is made locally in Lawrence, Kansas, by Central Soyfoods. Nasoya is also a good, national brand. Just use paper towels to soak as much moisture out of the tofu block before dicing up. Saute the diced tofu in a little olive oil and add the taco spice and stir fry until tofu is well coated.

Cook the frozen corn with a little water, covered, in microwave and then allow to cool. Rinse garbanzo and black beans and drain. Daiya is a vegan cheese that I buy in bulk on-line but can be purchased in small packages at Whole Foods.

Combine all cooled ingredients.

"Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad."

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