The classic “wedge” salad is one of my favorites. Crispy bacon, creamy blue cheese dressing, and the crisp, cool lettuce. But when Jules told me she was craving one, I knew that the version I made would need to stand on its own, and not just try to kinda recreate the original.

No, the flavor combination of this one is something new to most, but it still feels like the classic. I start with a dairy-free cucumber dill dressing, hitting all the flavors and textures with each layer. I made this exact version for a crowd of nearly 20 people this past week, and everyone raved. Not a word of it being dairy-free, because nobody cares so long as it tastes like this.

Visually, it’s nice to look at as well. And don’t worry, those are crushed pink peppercorns on top, not chili flakes (though I did sprinkle some chili flake on mine). They bring a sweet bite to the mix, with a non-spicy hint of pepper. I hope you give this one a try, because it’s really something special.

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5 from 1 vote

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

Course: Salad

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 Veganaise
• 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.