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.
Servings: 4 servings
Calories: 673kcal
Ingredients
Wedge salad:
- 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
Instructions
- 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.
Nutrition
Calories: 673kcal | Carbohydrates: 7g | Protein: 10g | Fat: 65g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 1121mg | Fiber: 1g | Sugar: 1g | Vitamin C: 12mg