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.
Iceberg Wedge Salad – Grain, Dairy, & Pork-Free
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
Directions:
- 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.
I made this for dinner tonight and it was soooooo good!! I added bacon and feta since we don’t have dietary restrictions. Such a versatile delicious salad and I can’t wait to eat it again tomorrow!!
Oh the pink peppercorns will bring such a fun flavor with the dates and cashews! Looks fantastic!
This salad looks amazing. I’m wondering what could I use instead of yogurt-I have an allergy to it. It does not have to be dairy free? Any ideas would be so awesome!
If dairy is not an issue go with the traditional blue cheese dressing.