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Wedge Salad
This crispy loaded Wedge Salad is made with crunchy iceberg lettuce topped with cherry tomatoes, red onion and a creamy and flavorful dressing! It's a simple and healthy side dish or lunch that's guaranteed to satisfy. Naturally vegan, gluten-free, grain-free, dairy-free, low carb, keto with paleo and Whole30 options.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 79 kcal
Ingredients
- 1 head iceberg lettuce
- 1.5 cups cherry tomatoes quartered
- ½ cup vegan feta crumbled (We like Violife). Omit for paleo and Whole30.
- ½ small red onion thinly sliced
Dressing:
- 1/2 cup vegan mayo or Whole30 avocado oil mayo
- 2 tbsp nutritional yeast
- 1/2 tbsp apple cider
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp dried dill
- 1 garlic clove , or 1/2 tsp garlic powder
- ¼ tsp Kosher salt or fine sea salt
Instructions
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Wash and remove any loose outer leaves. Cut the lettuce in half and then half again so you have 4 wedges. Cut off the bottom stems from each piece. Place on a serving plate.
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Place all dressing ingredients into a food processor and process until smooth and combined.
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Drizzle dressing over iceberg wedges then top with tomatoes, feta and red onion. Serve and enjoy.
Recipe Notes
*Nutritional info is calculated without the dressing. The nutritional info with the dressing is: 277 calories, 15g carbs, 4g protein and 21g fat.
Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days.
Nutrition Facts
Wedge Salad
Amount Per Serving (1 serving)
Calories 79
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 5g6%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.