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
In a small bowl, mix the yogurt with the vinegar and onion and garlic powders. Season generously with salt and pepper.
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.
The coconut ranch dressing can be refrigerated for up to 3 days.
Just a so-so salad. Healthy but disappointing
The coconut ranch must give some nice taste!