Iceberg Wedge Salad - Grain, Dairy, & Pork-Free
Eats like the classic, but with a taste all its own. Creamy dressing, sweet toppings, sticky balsamic, and crisp lettuce. It's so good and easy to make for large groups.
Servings 6 portions
Ingredients
- 1 head iceberg lettuce stem removed, rinsed, cut into 6 equal wedges
For the dressing
- 1/2 cup Forager dairy free almond milk yogurt plain, unsweetened
- 2 tbsp soy-free Vegenaise
- 1 tbsp fresh dill, chopped
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 2 tsp finely grated cucumber
- unsweetened plain almond milk (optional)
Toppings
- 12 cherry tomatoes, cut in half
- 4 dates, pitted, chopped
- 1/4 cup salt &; pepper cashews, chopped
- 1/4 cup shallot (or red onion), thinly sliced
- 1 tbsp pink peppercorns, crushed
- aged balsamic vinegar
Instructions
- In a bowl, whisk together the dressing ingredients. If too thick, add a little almond milk, 1 tsp at a time, until your desired consistency is reached. Cover and chill in the fridge for at least 3 hours, but overnight is best.
- Lay the wedges with the cut side up. Spoon some of the dressing over each wedge, along with even amounts of each topping, finishing all with a drizzle of aged balsamic. Serve immediately.