Bowery Baby Butter Salad with “Ranch-ish” Sauce

Prep: 10 minutes Serves 4-6

Everything tastes better with ranch, especially when it’s homemade. This vegan riff on the classic dressing is a great way to use up leftover herbs, and the mellow flavor of the Baby Butter makes it the perfect canvas for whatever veggies you have on hand.

  • 3 Bowery Baby Butter containers, 4.0 oz
  • 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 vegan “mayonnaise”
  • 1 bunch of Bowery herbs, chopped
  • 1 garlic clove, chopped or pressed
  • 1 tsp. sea salt
  • 1 pinch black pepper, to taste
  • optional herb variations: cilantro, parsley, basil, mint, or dill
Recipe Preparation
  1. Prep all salad ingredients once a week. When ready to serve, combine Baby Butter Lettuce and vegetables in a large bowl.
  2. For “Ranch-ish” Sauce, add vegan mayonnaise, herbs, garlic, and sea salt into a blender and mix until smooth. Add olive oil or water to thin.
  3. Toss desired amount with salad ingredients.