Classic Wedge Salad

Blue Cheese Dressing:

1/2 Small Shallot, Finely Minced

2/3 Cup Vegan Mayonnaise

1/2 Cup Unsweetened Non-Dairy Milk

1 Tablespoon Fresh Parsley, Minced

1 Tablespoon Red Wine Vinegar

1/2 Cup Crumbled Dairy-Free Blue Cheese (See Recipe Here)

Wedge Salad Fixings:

1 Head Iceberg Lettuce

4 Ounces Vegan Bacon

2 Scallions, Thinly Sliced

1 Cup Cherry Tomatoes, Halved

Prepare the blue cheese dressing by simply combining the shallot, mayo, non-dairy milk, parsley, and vinegar in a medium bowl, stirring until smooth. Add the blue cheese chunks and mix in gently.

Assembly is just as easy. Quarter and core the lettuce, placing one wedge on each plate. Drizzle liberally with the blue cheese dressing and top with meatless bacon bits, scallions, and cherry tomatoes. Serve right away.

Makes 4 Servings

©Hannah Kaminsky