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    You are at:Home»Dairy-Free Recipes»Spring Greens and Berry Salad with Coconut Ranch Dressing

    Spring Greens and Berry Salad with Coconut Ranch Dressing

    0
    By Alisa Fleming on May 12, 2014 Dairy-Free Recipes, Salad

    This recipe for spring greens with coconut ranch dressing is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Susan Asanovic. To qualify, the recipe includes Coconut Milk Beverage and Coconut Milk Yogurt by So Delicious Dairy Free.

    Spring Greens and Berry Salad with Coconut Ranch Dressing (Vegan, Gluten-Free, Dairy-Free, Soy-Free and Allergy-Friendly)

    Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

    Special Diet Notes & Options: Spring Greens with Coconut Ranch Dressing

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

    Spring Greens and Berry Salad with Coconut Ranch Dressing
     
    Print
    Prep time
    15 mins
    Total time
    15 mins
     
    Author: Susan Asanovic
    Serves: 4-6
    Ingredients
    Salad:
    • 6 cups baby arugula (roquette, wild arugula)
    • 2 cups young dandelion greens, tough stems discarded
    • 1 cup fresh strawberries, halved if large
    • ⅓ cup fresh blueberries
    • ⅓ cup shelled fresh peas (not sugar snap), blanched
    • ¼ cup roasted sunflower seeds
    • Edible flowers (be sure they haven’t been sprayed), optional
    Coconut Ranch Dressing:
    • 6 ounces So Delicious Dairy Free Original Coconut Milk Beverage
    • 4 ounces So Delicious Dairy Free Plain Cultured Coconut Milk Yogurt
    • 2 teaspoons lemon juice
    • 1 tablespoon fresh chives, chopped
    • 1 large clove garlic, put through a garlic press
    • 1 tablespoon dried fines herbes (from market’s spice aisle, or your favorite online herb and spice source
    • ½ teaspoon white pepper and sea salt, to taste
    Instructions
    1. Combine arugula and dandelion greens in a large salad bowl. Fold in berries and peas. Sprinkle with sunflower seeds.
    2. In a large measuring cup or spouted bowl, whisk together coconut milk beverage, yogurt, lemon juice, chives, garlic, fines herbes, pepper, and salt to taste.
    3. Drizzle over salad and serve remainder in a sauceboat on the side. Garnish with edible flowers, if using.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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