Sauteed Veggie Salad with Kefir Ranch Dressing
This salad provides a delicious crunch with a probiotic-rich dressing.
Ingredients
- 2 each plant-based burger (I used Dr. Praeger's kale burger)
- 1 cup broccoli, cut floret into smaller pieces
- 1 each green bell pepper, diced
- 1 teaspoon olive oil
- 1 head butter, romaine or other leafy green lettuce, torn
- 10 each cherry tomatoes, halved
- 1/2 medium cucumber, diced
- 1/4 each red onion, finely diced
- 1 each carrot, shaved into thin strips using a vegetable peeler
- 1/3 cup nonfat plain kefir
- 1/4 cup olive oil mayonnaise
- 1 clove garlic, minced (or thaw a frozen garlic cube)
- 1 teaspoon favorite dried herbs (parsley, dill, oregano or a blend)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- Dash ground pepper
Instructions
- Add olive oil to large skillet pan and heat over medium-high heat. Place veggie burgers, cut broccoli and diced green peppers in pan; cook until heated through, about 7-10 minutes (flipping burgers halfway). Set aside while making salad and dressing.
- Distribute remaining vegetables (lettuce through carrots) evenly between two bowls.
- Make dressing by combining remaining ingredients (kefir through black pepper) to a Mason jar or cup with lid. Shake until well-combined.
- Top each salad bowl with a burger and sauteed veggies. Drizzle with kefir dressing and enjoy.
