Vegan Wedge Salad
This vegan wedge salad is a delicious twist on a classic. Discover how to make it quick and healthy today.
Servings: 4
Calories: 314kcal
Ingredients
- 1 batch tempeh bacon
- 1 batch vegan blue cheese dressing (about 1 cup)
- 1 large head iceberg lettuce
- 1 ½ cups cherry tomatoes, quartered
- ¼ cup chopped pecans, lightly toasted
Instructions
- Prepare the tempeh bacon according to recipe instructions, and then chop them into bits.
- Prepare the vegan blue cheese dressing according to recipe instructions. Add a tablespoon of water to thin out the dressing, if necessary.
- Chop the pecans and add them to a dry skillet. Warm over medium-low heat for one to two minutes, shaking often so they don't burn.
- Cut the iceberg lettuce into four equal wedges, and place each wedge on a plate.
- Drizzle generously with the vegan blue cheese dressing.
- Top with quartered cherry tomatoes, crumbled (or chopped) tempeh bacon, and toasted chopped pecans.
- Garnish with optional fresh chives for added flavor. Serve immediately and enjoy this refreshing, protein-packed salad!
Notes
- Use Fresh Iceberg Lettuce: For maximum crunch, chill the lettuce before serving.
- Leftovers: Store leftover ingredients in separate containers in the fridge for up to 4 days.
Nutrition
Calories: 314kcal | Carbohydrates: 25g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 327mg | Potassium: 712mg | Fiber: 9g | Sugar: 6g | Vitamin A: 992IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 4mg
