Buffalo Salad Bowl Recipe

Wash and dry the salad greens thoroughly. Place 6 cups of mixed greens in a large bowl or divide among 2 large bowls (serving bowls).

Add 1 cup shredded green cabbage over the greens for crunch and texture.

Arrange 1 cup sliced cucumber, 1 cup diced tomato, 1/2 cup thinly sliced red onion, and 2 sliced celery stalks evenly over the greens and cabbage.

Place 3 cups dried soy curls in a heatproof bowl. Pour 2 cups hot (not boiling) water over the soy curls and let rehydrate for 10 minutes, stirring once or twice so they soak evenly.

Drain the soy curls in a fine-mesh strainer and squeeze out excess water with your hands or press gently with the back of a spoon. Pat briefly with paper towels to remove surface moisture.

In a medium bowl, whisk together 1/2 cup buffalo sauce, 2 tablespoons oil, 1 tablespoon low-sodium soy sauce or tamari, 1 teaspoon maple syrup (or brown sugar), 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika (optional), 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper until smooth.

Add the drained soy curls to the sauce and toss well to coat evenly. Let marinate 5 minutes if time allows so the flavors penetrate.

Heat a large nonstick skillet over medium-high heat. Add the sauced soy curls (no additional oil needed, but add 1 teaspoon oil if the pan is dry) and cook, stirring occasionally, until edges become slightly crisp and sauce darkens, about 6–8 minutes. Reduce heat if sauce starts to burn. Taste and adjust seasoning: add a pinch more salt or a splash of extra buffalo sauce if desired.

Remove from heat and keep warm until assembly.

In a small bowl combine 1/2 cup plain yogurt or mayonnaise with 3 tablespoons buttermilk (or dairy-free milk) until smooth.

Stir in 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning or thickness (add more milk to thin). Cover and refrigerate until ready to serve.

Divide the dressed salad base between 2 bowls if not already portioned.

Top each bowl with half of the hot buffalo soy curls (divide the cooked soy curls evenly between servings).

Add 2 tablespoons sliced pickles to each bowl (or divide the 1/4 cup between bowls).

Place about 1/2 cup tortilla chips per bowl (use the 1 cup total) on the side or lightly crushed on top for crunch.

Garnish with chopped cilantro or parsley and serve with lemon/lime wedges and a ramekin or drizzle of ranch dressing on the side.

To eat: spoon combination of greens, buffalo soy curls, pickles and chips and dip with ranch as desired.