I'm obsessed with this salad! It's starts off like the classic wedge, with a cool crisp slice of iceberg lettuce, diced tomatoes, and red onion, but then I took it to the next level with some crunchy coconut 'bacon' and homemade chunky blue cheeze dressing. I'm telling you, give it a try and this will surely become one of your favorites too.
Blue Cheeze Dressing
1 c cashews soaked overnight or in hot water for 1 hour
1/2 cup water
1/2 lemon - juiced
1 T apple cider vinegar
1 T dijon mustard
1 container of vegan yogurt, (5-6 oz) plain unsweetened
1/2 t onion powder
1/2 t dried basil
1/2 t dried dill
1 T nutritional yeast
1/3 block of extra firm tofu, drained, patted dry, and crumbled
Drain and rinse the soaked cashews and add to a high-speed blender. Add the rest of the dressing ingredients except the tofu and blend until creamy. Pat the tofu dry, then crumble into the dressing and gently stir by hand. Allow to rest in refrigerator for about 15-30 minutes to allow the flavors to marry.
1 1/4 c of shaved coconut
1 T low-sodium tamari
1 T coconut aminos
1/2 t liquid smoke
1 t maple syrup
1 t apple cider vinegar
1/4 t smoked paprika
Pinch of salt and fresh cracked pepper
Oil spray (optional to lightly coat)
Note:: If you have the Bacon Seasoning from Local Spicery, you can omit the liquid smoke,
paprika, pepper, and maple syrup. Replace with 1 t bacon seasoning.
Preheat oven to 325 degrees and line baking sheet with parchment paper. Add all liquids and seasonings to a bowl and whisk to combine. Add the coconut and toss gently to coat thoroughly. Bake for approximately 15 minutes, until golden brown and crispy. Toss every 3-5 minutes, watching carefully so it doesn't burn. Allow to cool completely before transferring to an air tight container.
Assembling the Wedge
Peel off a few of the outer layers of lettuce to ensure it's clean and remove the core. Slice the lettuce into four wedges. Dice tomatoes and red onion. Top each wedge with the blue cheeze dressing, then the tomatoes, red onion, and coconut 'bacon'. Garnish with chopped parsley and fresh cracked pepper.