Chopped Salad with Aquafaba Ranch
By Recipe courtesy of Scraps
Chopped Salad with Aquafaba Ranch
By Recipe courtesy of Scraps
Yield/Serves:
Makes 4 servings and 1 cup ranch <br><br> <a href="https://www.surlatable.mexicanhot.store/category/cat950421/">Learn more about Scraps</a> <br><br>
- Ranch Dressing:
- ¼ cup aquafaba (chickpea liquid)
- ⅛ teaspoon cream of tartar
- 1 tablespoon Dijon mustard
- 1 garlic clove
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup vegetable oil (such as grapeseed)
- Small handful roughly chopped soft herbs (stems and all), such as parsley, chives, tarragon and dill, plus more for salad
- ½ lemon, juiced
- Salad:
- 1 head romaine or bibb lettuce, chopped
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- 4 marinated artichoke hearts, chopped
- 2 jarred roasted red bell peppers, chopped
Make the dressing: In the jar of your KitchenAid® Pro Line Series Blender, add the aquafaba and cream of tartar. Blend, gradually increasing speed to a 6, for about 1 minute. Add the mustard, garlic, onion powder, salt and pepper. With blender on speed 2, open measuring cap and slowly stream in oil until thickened. Pulse in herbs and lemon.
For the salad: In a large bowl, add the lettuce, cucumber, tomatoes, artichoke hearts and red peppers. Add enough dressing to coat vegetables, tossing with tongs. Garnish with more torn herbs and serve immediately.
Notes:
Extra ranch dressing lasts for a few days in the fridge and makes a great veggie dip.
For the salad: In a large bowl, add the lettuce, cucumber, tomatoes, artichoke hearts and red peppers. Add enough dressing to coat vegetables, tossing with tongs. Garnish with more torn herbs and serve immediately.
Notes:
Extra ranch dressing lasts for a few days in the fridge and makes a great veggie dip.