Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing
This Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing is packed with crisp, refreshing vegetables. Romaine, spinach, fire-roasted corn, peas, carrots, tomatoes, artichokes, heart of palm, pepperoncini, and cornichon pickles are tossed in a simple and super creamy cashew ranch dressing.
2teaspoonswhite wine vinegar or apple cider vinegar
1teaspoondried basil or chives(optional)
½teaspoonsea salt or to taste, plus more for seasoning the salad
Freshly ground black pepper, to taste, plus more for seasoning the salad
7ouncesromaine, washed and thoroughly chopped*
2 to 3ouncesbaby spinach, chopped
½a (14-ounce) can artichoke hearts, drained and chopped
½a (14-ounce) can hearts of palm, drained, quartered lengthwise, and thinly sliced
2medium carrots, peeled, quartered lengthwise, and thinly sliced
¾ to 1cupcherry or grape tomatoes, quartered or cut into eighths
¾cupfrozen fire-roasted corn, thawed
¾cupfrozen petite peas, thawed
⅓ to ½cupdrained jarred pepperoncini rings, chopped
⅓ to ½cupdrained jarred cornichon pickles, chopped
Handful of hemp hearts(optional)
For the Cashew Ranch Dressing
Combine all ingredients in a high-speed blender and blend on high for 2 minutes, or until completely smooth. Pour into an airtight jar and keep refrigerated until assembling the salad.
For the Chopped Salad
Add all the salad ingredients to a large serving bowl. Pour as much of the dressing as desired over top (I find it's perfect with the full batch of dressing), and toss to coat. Generously season with black pepper and sea salt, if desired. Serve immediately.
*7 ounces is approximately one large head of romaine, but I usually use the pre-washed and packaged romaine leaves for ease and precision of measuring.