Vegan Recipe - Vegan Ranch Dressing on Taco Salad

A vegan ranch dressing is delicious and versatile. I have served this as a dressing and a vegetable dip on several occasions for guests. They always enjoy it and want the recipe. When I make the taco salad for my family, I have to make double the salad because they come back for seconds. Let me know how your family likes it.

Ranch Dressing (vegan)

1 cup vegan mayonnaise (like Vegenaise)
1/4-1/2 cup rice milk original flavor (I have used vanilla flavored if that’s all we have around and no one has noticed)
1-2 Tbs freshly squeezed lemon juice
1 garlic clove pressed or minced
2 tsp dried parsely flakes
2 tsp dill weed
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper

Combine all ingredients and stir briskly with a fork. Best if chilled several hours or overnight. Keep covered in refrigerator for up to one week. Can be used as a dressing, or cut the rice milk in half to make a delicious dip for vegetables.

Taco Salad

6 cups Romaine lettuce leaves cut into small pieces. (Hint: the steel knife will cause the sliced edges to turn brown if left for several hours. If you need to prepare this several hours ahead of time, tear the lettuce. I like to cut the lettuce small so we eat more greens!)
1 cup chopped red bell pepper
1 can organic black beans rinsed and drained
1 cup frozen corn (put it in the fridge the night before to thaw it)
1/2 - 1 cup loosely packed cilantro chopped
1 medium red onion sliced into rings
2 medium tomatoes
1 ripe avocado sliced.

Toss the salad lightly before adding the avocado and tomatoes on top.

Serve with Vegan Ranch Dressing.

Optional: We like to add a Tablespoon of Pace Chunky Salsa and some organic corn tortilla chips.

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