Vegan Wedge Salad
Serving Size: 4
DESCRIPTION
This homemade vegan wedged salad is so quick, easy, and unbelievably delicious. Its fresh, crispy, and perfectly complemented by a rich and creamy dairy-free blue cheese dressing. The wedge presentation gives this salad a fancy and elegant appeal, making it perfect for entertaining dinner guests.
INGREDIENTS
- 1 whole ice berg lettuce head
- 1 cup cherry tomatoes sliced in halves
- 4 tablespoon vegan bacon bites
- 1 cup vegan blue cheese dressing
- Italian parsley to garnish
METHOD
- Remove and discard the outer leaves of the ice berg lettuce head. Then wash and rise the head.
- Slice the head in for even slices, keep a bit of the core on each piece to hold it together, leaving with ¼ of a lettuce head per serving.
- Assemble: Place each slice on a serving plate. Divide the toppings between the 4 servings. - Drizzle with vegan blue cheese dressing and top it off with vegan bacon bites, cherry tomatoes.
- Garnish with crack black pepper and fresh Italian parsley.
NOTES
- Choose crisp lettuce: Select a fresh, firm iceberg lettuce head for the crunchiest base.
- Dry the lettuce well: After washing, make sure the lettuce is thoroughly dried to prevent a watery salad.
- Use cold ingredients: Chill the lettuce and dressing before assembling to keep the salad cool and refreshing.
- Be generous with toppings: The more vegan bacon bits and tomatoes, the better!
- Add dressing just before serving: To keep the iceberg lettuce nice and crisp, dress the salad immediately before serving it.
NUTRITION
Calories: 7kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 81mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 0.3mg
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