Leafy Greens with Ranch Dressing

kale salad for blog

Leafy Greens with Ranch Dressing

  • Servings: 4
  • Difficulty: easy
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In order to get the amount of calcium shown in the nutrition facts, I assume that you will have about 12 ounces of kale left after you trim away the beefier stalks. If you are buying baby kale, you will need about 12 ounces. The other ingredients containing a lot of calcium are the dried figs, so if you substitute raisins or Craisins it will taste great, but it won’t be as nutritious.

My husband loves ranch dressing. I know it’s processed, but it’s important to me that my husband eats greens, and this is one way he enjoys them. Substitute another salad dressing if you’d prefer.


  • 1 pound kale, arugula, collard greens, mustard greens, turnip greens or a mixture, washed and sliced into 1/8-1/4″ ribbons
  • 2 medium carrots, scrubbed and grated
  • 1 bell pepper, scrubbed and chopped into 1/2″ pieces
  • 2 tomatoes, washed and chopped into 1/2″ pieces
  • 4 sliced peperoncini or other pickled vegetable
  • 8 sliced olives, such as green olives stuffed with jalapeno and garlic
  • 1/4 cup chopped purple or green onion
  • 2 ounces chopped red cabbage
  • 7 dried figs
  • 1/2 packet (.375 oz) of Uncle Dan’s Original Southern Classic Ranch Salad Dressing Mix
  • 1 12.3 oz box of Mori-Nu silken tofu or equivalent


  1. Apart from the greens, you can substitute any other selection of vegetables that your family enjoys. Place all the vegetables in a large bowl.
  2. Mix ranch seasoning and tofu in a food processor until smooth.
  3. Add 3/4 cup dressing to salad and toss.
  4. Refrigerate leftover dressing.

Nutrition information per serving: 241 calories, 3 grams fat, 505 mg sodium (about 240 mg from the dressing mix), 45 grams carbohydrates, 12 grams fiber, 10 grams protein, 25 grams sugars, 313% Vitamin A, 365% Vitamin C, 26% calcium, 19% iron.