John Kernick
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
How to Make It
Step 1
In a small bowl, mix the yogurt with the vinegar and onion and garlic powders. Season generously with salt and pepper.
Step 2
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.
