Chopped Salad with Ranch Dressing & Smokey Tempeh Bits

Recipe by Katie Mae

Makes 4 servings | Ready in 15 minutes | Stores 3 days in fridge (dressing kept separate)


1 lb romaine lettuce, chopped
1 cucumber, sliced in quarters (8 oz)
1 cup shredded carrots (4 oz)
1½ cups cherry tomatoes, halved (8 oz)
1 cup Ranch Dressing (½–1x separate recipe)
1 avocado, diced (8 oz)
4–8 oz Smokey Tempeh Bits (½–1x separate recipe) 




  1. Add the romaine to a large serving bowl.
  2. Top with the cucumber, carrot, tomatoes, and avocado.
  3. Just before serving drizzle ranch dressing over top and sprinkle with the Smokey Tempeh Bits. Chop, toss, and enjoy!

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Making a chopped salad is super easy when you realize you can use any veggies or even fruits that you have on hand.

Your base could be spinach, mixed greens, or even something heartier like kale, and then top with your favorite veggies. There’s an endless variety to choose from, but here are a few of my favorites aside what I used in this recipe: shredded beets, sweet peppers, jicama, sugar snap peas, broccoli florets, thinly sliced cabbage, roasted mushrooms, roasted sweet potatoes.

This recipe also calls for our creamy ranch dressing and Smokey Tempeh Bits, which require prep but not a lot. I suggest preparing them ahead of time so they’re available when you want them throughout the week.

These toppings add a lot of flavor to any salad so it’s definitely worth making them.

The sweet and tangy ranch dressing is similar to the traditional Ranch you’re familiar with but minus the heavy cow’s milk or yogurt.

The Smokey Tempeh Bits will add that mouth-watering umami flavor! Plus, it’s a fun way to add more protein to your salad!

The end result is hopefully one of the most craveable salads you’ve ever had!

Personally, I enjoy this one so much that I never want the last bite to come! I LOVE IT when salads are just that good!


One Comment

  1. Julie Harpin

    it looks really good, but the link is broken for the dressing.

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