Butterhead Salad with "Ranch-ish" Sauce
This recipe is part of our “Fall Food Refresh” meal-prep series with Rachelle Robinett. Below quantities will cover you for a whole week of lunch. Feel free to customize your blend of ingredients accordingly.
3 4.5oz containers, Bowery Butterhead
3 large carrots, grated
2 cups peas, fresh or frozen (thawed)
2 cups fresh corn (sliced, off the cob)
2-3 avocados, diced
Optional Additions: zucchini, cauliflower, roasted squash, quinoa
INGREDIENTS, “RANCHISH” SAUCE
1 1/2 cups Sir Kensington’s Fabanaise
1 small bunch dill, chopped
1 garlic clove, chopped or pressed
1 tsp. sea salt
1 pinch black pepper, to taste
Optional Variations: instead of dill, use cilantro, basil, mint and/or parsley
Prep all salad ingredients once a week.
For “Ranchish” Sauce, add all ingredients to a blender and mix until smooth. Add olive oil or water to thin.
Recipe developed by Rachelle Robinett.