Recipe by JanuaryBride
I whipped this up after we became vegan and I didn't regularly have ranch dressing in the fridge; I make it vegan by using vegan versions of sour cream and mayo. So delish and so easy! And I always have the ingredients on hand! Make yours as spicy as you wish. When we make taco salads, I use iceberg lettuce topped with some of this dressing, then layer on beans, tomatoes, avocado, corn, TVP taco "meat" and radishes for garnish. YUM!
- 1⁄4 cup light sour cream
- 2 tablespoons light mayonnaise
- 1⁄3 cup salsa
- 1 teaspoon chopped fresh jalapeno (optional)
- hot sauce (optional)
- 1 teaspoon chopped fresh cilantro, to taste (optional)