Romaine Wedge Salad
This wedge salad recipe is a dairy free twist on a traditional steakhouse classic, featuring crisp romaine lettuce, crumbled bacon and perfectly seasoned tomatoes topped with vegan blue cheese dressing. It’s easy to make and even more impressive when served.
Why you’ll love this wedge salad recipe
- This recipe wouldn’t be possible without vegan blue cheese. If you can’t find any, I would recommend using homemade dairy free ranch before resorting to bottled dairy free dressing, but that’s just me. Use what you can find.
- We don’t just throw some tomatoes on top of lettuce for this recipe. We chop and season them with salt & pepper to give them extra flavor.
- Instead of using iceberg, I swapped it out for romaine hearts. There’s so much more flavor and the color makes it much more appealing.
How to make a wedge salad
Make the dressing. Combine the dressing ingredients in a mixing bowl. Whisk until smooth. Then, add the vegan blue cheese crumbles, breaking up any larger pieces until you reach the consistency you want.
Season the tomatoes. Chop the tomatoes and place them in a bowl. Season them with salt and pepper. Stir to combine and allow them to rest while you prepare the rest of the salad.
Cook the bacon. Preheat your oven to 400˚F and place the bacon on a baking sheet in a single layer. Let it cook in the oven for 20 – 25 minutes, or until the bacon is really nice and crispy.
Transfer the bacon strips to a paper towel lined plate and allow it to dry out. Then, crumbled or chop the bacon into bits for the salad.
Prep the lettuce. Slice the heads of lettuce in half lengthwise. Rinse under cold water to remove any dirt or debris. Allow the lettuce to dry before assembling the salad.
Assemble the salad. Place romaine wedges on a plate or serving platter. Drizzle with a good amount of dressing. Then, top with crumbled bacon and chopped tomatoes. If you want, add a bit more dressing or extra blue cheese crumbles.
faqs about romaine wedge salad
Before you have washed your lettuce, without removing the bottom, slice vertically with a large chef’s knife from top to bottom. This should form two halves. You can gently spread the lettuce leaves to fill the plate and create a few extra areas for toppings and dressing to settle in, being careful to not break the wedge apart.
After slicing as described above, gently rinse with cool water and allow to dry before assembling your salad.
This seems to be a common question! Eating a wedge salad is possibly more simple than it sounds. After your salad is prepared, slice the lettuce with a knife and fork. Take a look at the image below.
More salad recipes you will love
- Chicken cobb salad recipe
- Tropical salad with mango dressing
- Strawberry poppyseed salad
- Maple bourbon grilled peach salad
Other dairy free salads to tryPrint
Romaine Wedge Salad
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
2 hearts of romaine lettuce, halved lengthwise
1 cup quartered grape or cherry tomatoes
8 slices thick-cut bacon, cooked until crispy and crumbled
Wedge salad dressing:
1 cup vegan mayonnaise
1/4 cup unsweetened dairy free milk
1 tablespoon lemon juice
1 tablespoon finely chopped fresh parsley
1/4 teaspoon soy sauce (or tamari for gluten free)
1/4 teaspoon garlic powder
1/2 teaspoon coarse salt
Black pepper, to taste
1/2 cup vegan blue cheese crumbles
Whisk the dressing ingredients in a mixing bowl smooth. Add the vegan cheese crumbles, breaking up any larger pieces as need to reach desired consistency. Refrigerate until ready to use.
In a mixing bowl, season the tomatoes with salt and pepper and stir to combine. Set aside.
Arrange lettuce wedges on a plate or serving platter. Top each with a drizzle of dressing and divide the tomatoes and bacon between the wedges.
Serve with extra dressing on the side.
- Category: Salads
- Method: Mixing
- Cuisine: American
Keywords: Romaine wedge salad, wedge salad with vegan blue cheese dressing, wedge salad recipe, dairy free wedge salad, easy wedge salad, wedge salad dressing, how to make a wedge salad
Last Updated on January 30, 2023 by Melissa Belanger
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