¼ c plant-based mayonnaise
1 T coconut milk or other milk alternative
½ tsp dried dill weed
⅛ tsp garlic powder
⅛ tsp onion powder
¼ tsp kosher salt
Fresh ground black pepper to taste
1 package Buffalo Jack Wings
2-4 cups romaine lettuce, chopped
1 stalk celery, thinly sliced
1 large carrot, peeled and thinly sliced
Red onion, thinly sliced
Fresh ground black pepper
- Preheat oven to 400⁰F. Cook Buffalo Jack Wings on a nonstick baking sheet for 12 minutes, flipping halfway through cooking.
- While the wings are baking, whisk together the ranch dressing ingredients until smooth. Taste and adjust seasoning. Set aside in the refrigerator.
- In a shallow bowl, add romaine, celery, carrot, red onion and Buffalo Jack Wings.
- Drizzle with ranch dressing and finish with fresh ground black pepper to taste.