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Sauteed Veggie Salad with Kefir Ranch Dressing

This salad provides a delicious crunch with a probiotic-rich dressing.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Servings 2 servings


  • 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


  • 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.