Cooking Instructions
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Step 1
Whisk together
Dried Dill Weed (as needed)
,
McCormick® Garlic Powder (3 g)
,
Non-Dairy Milk (120 mL)
,
Vegan Mayonnaise (230 g)
for vegan ranch dressing.
Step 2
Add
Salad Greens (150 g)
,
Quinoa (170 g)
,
Avocado (1/2)
,
Cherry Tomatoes (75 g)
,
Corn (75 g)
to bowl and mix.
Step 3
Serve and enjoy! Store leftover dressing in tightly sealed container in the fridge for several days.
