I absolutely love salads! It’s the versatility of the thing. From pasta salads, to taco salads, to tossed salads, the possibilities are endless!! All you gotta do is through together a bunch of veggies of your choice, add meat, don’t add meat, add a carb, don’t add a carb-it’s up to you. You can totally make it your own unique yummy creation. However, we all know that the star of the show is the dressing! Sweet, tangy, spicy whatever your tickles your fancy, just make sure it’s yummy and it’ll certainly be an easy breezy crowd pleaser.
I have to admit, this was inspired by the Chik-fila Avocado Lime Ranch dressing. So far this Spring/Summer I’ve been addicted to their Spicy Southwest Salad with that dressing. But, of course it contains egg and dairy, so it’s not allergy-friendly for us. So I got to thinkin’, like I often do, “how can I recreate this safely at home?” And the light bulb went off! It’s soooo easy! Seriously, this was a no-brainer…pondering time was like 30 seconds flat.
I made this Avocado Ranch dressing by simply taking Hampton Creek’s Just Ranch and throwing in some “special additions”. It was quick, easy, safe, and turned out Delicious! Try this. Trust me-you won’t be disappointed!
What’s your favorite summer salad? Leave a comment and let me know!
Dairy-free Avocado Ranch Dressing – serves a variable amount
- 1/2 bottle of Hampton Creek Just Ranch
- 1/2 ripe avocado
- 1 clove of garlic
- 1 lime
- 1 tsp. apple cider vinegar
- 1 tsp. black pepper
- 1 tbsp. honey
- dash of salt
Add Just Ranch to blender. Slice avocado in half and remove pit. Scoop the flesh from one half of the avocado and add to blender. Add remaining ingredients and blend until smooth. If it’s too think just add some water a little at a time until you get the right consistency for you. We liked it thick and creamy. Enjoy!
Hey guys!! I’m back with another recipe. I know, I know…Nikki where have you been, girl???? SMH. I’ve just been busy with life! I’m so sorry it’s taken me this long to publish another post. Forgive me?
I’m sure you will after you try this new recipe I have for you !!!! At least I hope you do…
This is my take on potato salad. And everyone who has been within ear shot of me these days knows that I LOVE Just Mayo. It is dairy-free, and egg-free “mayonnaise”. And trust me when I say it tastes just like the real thing. Seriously. I saw on Facebook that the company, Hampton Creek, also has a new dairy-free, egg-free cookie dough coming out soon. Yay!!! Can’t wait for that !! But until then, I’ll just enjoy being able to make potato salad again. And now egg-free, so it’s safe for my kiddo. Who, by the way, had a blast at a Halloween party this weekend hosted by our Food Allergy support group, NCFaces. Guess who he went dressed as…….Captain America! Ooooooooohh !!! he was soooo cute, and scrumptious !! I could just eat him up !! LOL
But, truly, you will eat up this potato salad, and I hope with the Holidays coming up, that’s exactly what you’ll do. I know it will be on my holiday menu this year!
Potato Salad w/ egg-free mayo-serves about 6-8
- boiled and diced potatoes (I cut up about 8 small Yukon golds)
- 1 cup of Just Mayo
- 3 tablespoons of yellow mustard (I use Annie’s)
- 1 stalk of celery, diced
- 1 tbsp. of finely diced onion (you could use more if you want a stronger onion flavor)
- 4 tbsp. sweet pickles (“relish” for Northerners)
- 1 tbsp. white sugar
- 1 tsp. black pepper
Here we go….
Let your boiled and diced potatoes cool. You could even stick them in the fridge for a little while to speed up the process. In a large bowl mix together the last 7 ingredients to make the “dressing” for your “salad”. If you notice, there is no salt in the recipe ingredients. That is because I salt my boiling water before I add the potatoes. Now, potatoes are different from pasta…in that, you can salt boiling water for pasta pretty generously and the pasta won’t be overly salty. But, try that with water for potatoes and your blood pressure may shoot up! No…but seriously… potatoes absorb salt very readily. So, be easy-handed with your salting.
Now, add your cooled potatoes to the mix, and gently stir it all together.
My birthday happened to fall on Labor day this year! Happy Birthday to me!!!! And so we celebrated both holidays(yes, I consider my birthday a holiday *wink*) with a small barbecue at my home. We kept it pretty simple since I didn’t feel like spending my entire birthday in the kitchen. Hubby grilled hamburgers and hotdogs on the grill, I made my barbecue sauce to go with, we had chips and dip, but the star of the show was my Pasta Salad. Okay…I can’t take total credit for this recipe, it’s my MIL’s recipe. I have adopted it as my own though over the years. It’s actually quite simple…just veggies, mayo and Italian dressing and seasonings. I leave out the olives, boiled egg (of course), and onion. I like to keep it simple. MIL also adds shrimp, but I totally love this salad meatless. And using the new Just Mayo eggless “mayo”, makes mine vegan too. Score!
I made my own Italian dressing, which is crazy easy, and used this “mayo” for the dressing, threw in the veggies of my choice and a dash, okay, a heaping dash, of Old Bay seasoning…..and this was a hit !! I mean, I am shocked that it tasted EXACTLY like the real thing (made with real mayo). This Just Mayo (which I picked up from Whole Foods, but I have seen at Target, too) is awesome !!!! I can’t say enough good things about it. Really……I think I’m in love 🙂
Pasta Salad w/egg-free mayo -serves at least 8
- cooked pasta (I use 1 lb. of “safe” angel hair pasta)
- 1 jar of Just Mayo
- 1-1/4 cups of Italian dressing (I make my own)
- chopped veggies (I use 1 large tomato, 1 small cucumber, 1 small orange bell pepper, but feel free to toss in whatever you like)
- 1 tsp. of ground black pepper
- 1 tsp. of sugar (of course 😉
- Old Bay seasoning (to taste)
Here we go….
Mix the Italian dressing and mayo together in a large bowl. Add your seasonings and chopped veggies. Next add the cooled cooked pasta to the mixture and stir, combining everything together. Cover and let chill in refrigerator for at least 2 hours before serving. (This gives the pasta time to absorb some of the sauce and helps all the flavors meld together)