The weather is warming up! We’re seeing more little stretches of gorgeous sunny days between the cloudy rainy ones and it’s making me so happy. During the cold winter months we pretty much hibernate and get a tons of work done. We don’t do much family adventuring and exploring, partly because we don’t like the cold and partly because we’re not equipped to adventure in the rain or snow.
But these sunny days are making me itch for adventures. They’re making me crave the outdoors. They’re reminding me of all the delicious light summer foods I love.
My giant Tessemae’s order came, we had only opened a few of the items I ordered, and I wanted to try something new — and the Creamy Ranch Dressing was calling to me. I haven’t eaten ranch dressing in probably four or five years due to my lactose allergy. The family now calls it “death sauce” because it does horrible things to me. But Tessemae’s makes an organic, dairy-free Ranch Dressing that is Whole30 compliant and I needed to try it… and I really needed to use up some of the veggies I had leftover in my refrigerator.
Quick And Easy Vegetable Ranch Salad
My kids are not doing Whole30, so I still buy those bagged salad mixed that comes with dressings and toppings. Brian and I eat the salad mix, and we save the dressing/toppings for Natalie to use in recipes she makes. It works out great, doesn’t cost a ton, and eliminates food waste.
For lunch Brian and I wanted a something light, so I grabbed a bagged Asian Salad and combined it in a big bowl with leftover veggies, like slices carrots, chopped red and yellow bell peppers, diced celery, diced green onions, and chopped toasted almonds. I added the Tessemae’s Creamy Ranch Dressing and tossed it a bit to make sure everything was coated evenly.
OMG. The salad was awesome, super duper crunchy, and exactly what we wanted — a light, summery, fresh veggie salad. But more important, the Tessemae’s Ranch Dressing is to die for.
I could just lick the ranch dressing out of the bottle, but I won’t because that would be gross and very unladylike. But I was tempted. Oh. My. Gosh. I was tempted. That ranch dressing has so much more flavor and intensity that a traditional ranch that is all buttermilk and very little flavor. I’m hooked. Totally in love. Now I want to eat everything dipped in ranch. But that’s not in the spirit of The Whole30, so I’m holding back. I’m actually thankful I have The Whole30 guidelines to keep me in check… otherwise I might consume the whole bottle.
Vegetable Ranch Salad
Crunchy and light, this simple vegetable salad is perfect for a warm summer lunch outside.
Ingredients
- 1 bag Asian salad mix
- Carrots, thinly sliced
- Red and yellow bell pepper, chopped
- Celery, diced
- Green onions, diced
- Almonds, toasted and chopped
- Tessemae's Creamy Ranch Dressing
Instructions
- Prepare carrots, peppers, celery, green onions, and almonds. Combine in a large bowl and add Asian salad mix. Toss to mix.
- Add Tessemae's Creamy Ranch Dressing, toss to coat evenly and serve immediately.
