The creamy ranch dressing provides a delectable flavor and richness, while the chopped raw veggies and gluten-free rice pasta keep this salad light and fresh. It’s a fantastic addition to a picnic as a side dish, or the main star. Serves 4-6 This recipe is gluten free
4-5 cups fresh baby spinach
1 large sweet potato, peeled and diced into ½” cubes
1 red bell pepper, finely diced
3 stalks celery, finely diced
2 medium carrots, grated
½ medium red onion, minced
Vegan Ranch Dressing:
½ cup Veganaise
1 T. lemon juice
1 T. nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. dried dill, or 1 T. fresh chopped dill
2 tsp. dried chives, or 1 T. fresh chopped chives
Sea salt and fresh ground black pepper to taste
2. Steam cubed sweet potato until cooked through.
3. In a large mixing bowl, combine cooked pasta and sweet potato with the chopped raw veggies, and pour in the ranch dressing.
4. Stir in baby spinach, and taste for seasoning.
5. Re-season with salt, pepper, and/or lemon juice if necessary, and serve.