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 6portions
Ingredients
1headiceberg lettucestem removed, rinsed, cut into 6 equal wedges
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.