Vegan Wedge Salad with Blue Cheese Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A wedge of crisp lettuce topped with vegan bacon bits, cherry tomatoes, and pickled onions, dressed with a creamy vegan blue cheese dressing. It's a deconstructed salad with bold, tangy flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup vegan mayonnaise ((or sub plain vegan yogurt for a lighter version))
- 1 - 3 tablespoons plant-based milk ((such as oat or soy))
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon nutritional yeast
- 1 tablespoon white miso paste
- ½ teaspoon onion powder
- ¼ teaspoon dried dill
- 1/4 cup vegan bacon bits (homemade or store-bought, see notes)
- 1 head iceberg lettuce (cut into 4 wedges (see step 2))
- 1 cup cherry tomatoes (sliced into coins)
- 2 tablespoons pickled onions ((or thinly sliced red onion), optional)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 598mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 41mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.