Ranch Hand Salad

Ingredients:

  • 1 19-ounce can Loma Linda® Tender Bits
  • 2 cups corn chips, crushed
  • 8 cups romaine lettuce, rinsed and torn into bite-sized pieces
  • 4 cups fresh corn, roasted and cut off the cob
  • 2 cups canned black beans, rinsed and drained
  • Grape tomatoes
  • Black olives
  • Sliced pickled jalapeños, optional

Smoky Barbecue Vinaigrette:

  • ⅓ cup smoky barbecue sauce
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • Salt to taste

Avocado Ranch Dressing:

  • ½ cup Grapeseed Vegenaise
  • 3 tablespoons original soymilk or almond milk
  • ¼ teaspoon onion salt ¼ teaspoon garlic powder
  • ⅛ teaspoon garlic salt
  • ½ teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • 1 medium ripe avocado

Directions:

  1. Dip each of the Loma Linda® Tender Bits into the crushed corn chips until well coated.
  2. Place on a baking sheet that has been sprayed with nonstick cooking spray.
  3. Spray the tops of the coated Loma Linda® Tender Bits with the nonstick cooking spray and place in a 375-degree oven for 15 minutes.
  4. Remove from oven and turn each of the Loma Linda® Tender Bits over.
  5. Return to oven for another 15 minutes or until golden brown and crispy. Remove from oven and set aside.
  6. To assemble salad, place 1 cup of romaine lettuce on each of 8 individual salad plates.
  7. Sprinkle ½ cup of corn over the top and then ¼ cup of the black beans.
  8. Add as many tomatoes and black olives as you would like and also the pickled jalapeño slices.
  9. Place the baked Loma Linda® Tender Bits pieces around the edge, dividing them equally between the 8 individual salad plates.
  10. Drizzle the Smoky Barbecue Vinaigrette and the Avocado Ranch Dressing over the top of each salad. Serve immediately.
  11. For Smoky Barbecue Vinaigrette: In a small shaker or bowl, mix all ingredients until well blended.
  12. For Avocado Ranch Dressing: Peel and remove the seed from the avocado. Mash the avocado with a fork in a small bowl until mushy.
  13. Add the remaining ingredients and stir until well blended, adding more almond milk or soymilk if needed.
  14. Refrigerate until ready to use.

 

Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.