This is one of my favorite salad recipes! The vegan ranch dressing is creamy with a tangy dill flavor I love and the homemade garlic croutons are the best croutons I’ve ever tasted! There is something about homemade croutons that just blow away the store bought kind! Feel free to adjust the recipe to your liking for the ranch dressing.
Photo by me
Raw Vegan Ranch Dressing:
1/2 cup raw cashews, soak for 30 minutes with boiling water in a bowl, drained
1/3 cup filtered water
1/4 cup raw apple cider vinegar
2 tbsp of a red onion, skin removed
juice of 1 lemon
1/4-1/2 tsp. sea salt
fresh ground pepper
1/4-1/3 cup fresh dill
In a high-speed blender, all everything together except for the dill until completely smooth. If you like a
thinner dressing, add a little water at a time until desired consistency is reached.
Add fresh dill and pulse until it is roughly chopped but not blended to the point where the dressing is now
Adjust the salt and pepper according to taste. Chill for an hour. Stays fresh for 3-4 days in fridge in an air-tight container.
3 cups chopped romaine lettuce
1 cup chopped kale
4 large cloves of garlic, chopped
Pinch of salt
1/3 cup of extra virgin olive oil
2 tablespoons of fresh parsley, chopped
About 6 cups of day old French bread, cut into cubes
Preheat oven to 400 degrees F. Sprinkle the salt over the chopped garlic. Add the mashed garlic to the olive oil, stir with a fork, and infuse for 30 minutes. Strain the infused oil into a large bowl, but reserve the garlic, if desired, to add to the salad later. Whisk in the parsley, add the cubed French bread to the oil and toss to coat.
Spread out on a baking sheet lined with parchment paper and bake at 400 degrees F for about 10 to 15 minutes, or until golden brown and crisp, stirring once or twice. Set aside to cool. Store leftover croutons at room temperature, in a airtight container.