Canned beans add fast protein to this easy vegan salad, and a creamy, dairy-free ranch dressing takes it from simple to special. If spicy isn’t your thing, skip the chipotles and add basil or dill. Thinly sliced green beans add even more appeal; use raw beans for extra crunch, or add leftover cooked beans. This dressing recipe makes more than you’ll need, so you can have leftovers for the next quick salad; store in the refrigerator for up to 10 days.
Grilled vegetables from your local market make this nutrient-packed salad super simple; no dressing is needed, since vegetables are usually grilled with oil, but if yours are dry, drizzle with additional olive oil. We tossed the vegetables with basil leaves for dramatic appeal; spinach, arugula, endive, or shredded cabbage work equally well. For more protein, add canned chickpeas. A tangy blue cheese crumbled on top adds volumes of flavor, but for a vegan version, skip it and top with walnuts instead.
This lively combination of flavors and textures works extremely well as a salad that’s a little out of the ordinary. The pistachio vinaigrette sports a brilliant green color that works on just about any salad. Fresh sweet peas are best, but frozen and thawed peas work as well.
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