Barbecue Ranch Chopped Salad
This dairy-free ranch dressing is reason alone to make this salad. You will use it over and over again, for many uses including this delicious barbecue ranch chopped salad. Feel free to add chicken if you’re after the traditional barbecue chicken thing…this salad is chock full of texture and color but it does play well with others.
Servings: 6 -8 Servings
Ingredients
Chopped Salad:
- 2 15-ounce cans pinto beans drained and rinsed
- 1/2 cup low-sugar barbecue sauce
- ¼ teaspoon Kosher salt
- 6 romaine hearts about 2 pounds, chopped into bite-size pieces
- 2 large ripe tomatoes chopped
- 1 English cucumber chopped
- 2 large ripe avocados chopped
- 2 large carrots peeled and chopped
- 2 cups crumbled tortilla chips
- 2 bunches of scallions sliced thin
Dairy-Free Ranch Dressing
- ⅔ cup unsweetened plain coconut yogurt
- ½ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- 2 teaspoons dried parsley
- 2 teaspoons dried chives
- 1 teaspoon Kosher salt
- A few cracks black pepper
Instructions
- In a small bowl, toss the pinto beans with the barbecue sauce and salt.
- Cook in a pan for 1-2 minutes. Set aside.
- Make the dressing by combining all dressing ingredients in a small bowl and whisking until very smooth. Reserve.
- Place the chopped romaine in a large serving bowl.
- Add in the tomatoes, cucumber, avocado, scallions, and carrots. Toss to combine.
- Add in most of the dressing and toss to combine
- Top with the barbecue beans, tortilla chips, and scallions.
- Serve immediately.
Nutrition
Calories: 691kcal | Carbohydrates: 58g | Protein: 9g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1018mg | Potassium: 1191mg | Fiber: 11g | Sugar: 13g | Vitamin A: 14965IU | Vitamin C: 32mg | Calcium: 141mg | Iron: 4mg
