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Butterhead Salad with "Ranch-ish" Sauce

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


  • 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.

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