Spinach-Sprout Salad with Coconut Ranch

Rating: Unrated

Food & Wine’s Justin Chapple uses vegan coconut yogurt as the base for a terrific healthy version of ranch dressing. It’s wildly versatile but also especially tasty on this supercrunchy sprout-packed salad. Slideshow: More Spinach Recipes 

By Justin Chapple
July 2017

Gallery

Credit: John Kernick

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Directions

  • In a small bowl, mix the yogurt with the vinegar and onion and garlic powders. Season generously with salt and pepper.

    Advertisement

  • In a large serving bowl or on a platter, toss the spinach with the sunflower sprouts, crunchy sprouts, tomatoes, avocado and radishes. Scatter the sunflower seeds on top and serve with the coconut ranch.

Make Ahead

The coconut ranch dressing can be refrigerated for up to 3 days.

Advertisement
Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 01/24/2021