Bacun Ranch Spinach Salad

This salad recipe is totally Texan, with coconut bacun, ripe cherry tomatoes, vegan green chili ranch dressing and more! It’s full of flavor and it contains quinoa and hemp seeds, giving it plenty of plant proteins. I am in love with this new vegan product line called Let Thy Food. In this recipe I used their green chili ranch dressing which is made from cashews and other simple ingredients! A healthy bacun ranch salad…sign me up!

Ingredients:

• coconut bacun — favorite recipe here

• 1/4 cup cooked and cooled tricolor quinoa

• 3 handfuls of spinach leaves

• 6 cherry tomatoes, halved

• sprouts as topping (add as little or as much as you like)

• 1 TSP hemp seeds

• 1 TB Let Thy Food green chili ranch

Prep Steps:

1. prepare coconut bacun and allow to cool so it will be nice and crispy

2. toss spinach leaves with dressing

3. add toppings as desired and

4. enjoy!