This Vegan Wedge Salad Recipe is topped with chunks of vegan bacon, cherry tomatoes, pickled red onions, and an insanely delicious vegan blue cheese dressing! This recipe is quick and easy to prepare (takes less than 15 minutes to prepare) and is perfect for a fancy appetizer or side dish.
Traditionally, the wedge salad is served with a blue cheese dressing and bacon bits (making it non-vegan), but to make my vegan version, we make a homemade vegan blue cheese dressing that only requires 7 ingredients that you probably already have in your kitchen. You won’t believe the flavor of this dressing, it tastes like blue cheese but is completely dairy free!
For the bacon bits, you can use store-bought or homemade vegan bacon bits. Surprisingly, a lot of store-bought bacon bits are accidentally vegan (just check the ingredients to be sure). In the photos, I used my shiitake bacon recipe which is delicious, but my recipe Tofu Bacon Bits, Quick and Easy Mushroom BaconOr Tofu Chorizo Crumble would also be super tasty options.
Common Questions:
What is the wedge salad made of? Iceberg lettuce (cut into wedges), homemade vegan blue cheese dressing, vegan bacon bits, cherry tomatoes and pickled red onions.
How do you cut iceberg lettuce for the wedge salad? take a head of iceberg lettuce and remove some of the outer leaves if they are wilted and discard them. Then cut the head of iceberg lettuce in half, then cut each half in half again to obtain 4 wedges. Cut off the core of each wedge and discard.
How do you eat the wedge salad? with a fork and a knife! Unlike many other salads that only require a fork, with a wedge salad, you’ll want to slice it with a knife to cut bite-sized pieces.
How to make a vegan wedge salad:
To make the Vegan Blue Cheese Dressing: add all dressing ingredients to a small bowl and toss to combine. Put aside.
You can either use vegan mayonnaise to make the dressing, or a lighter, oil-free, low-calorie option under the mayonnaise with plain vegan yogurt. I like almond yogurt.
To prepare the salad: cut the head of iceberg lettuce in half, then cut each half in half again to make 4 wedges. Cut the core from each corner.
Assemble the salads: Divide the lettuce wedges among four plates. Drizzle the dressing over the wedge to taste. Sprinkle with vegan bacon bits, sliced cherry tomatoes and pickled onions. Garnish with salt, black pepper and dill if desired. Serve right away.
This vegan wedge salad is…
- super easy and quick to make
- an impressive appetizer or side dish
- crunchy, fresh and super tasty!
What to serve with:
Vegan seitan steaks
Lemon Vegan Crispy Tofu
The best vegan mashed potatoes
Pulled jackfruit sandwich
Crispy Baked Potato Fries
If you try this recipe, let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Enjoy your food!
Sam Turnbull.
Print recipe
Vegan wedge salad with blue cheese dressing
This Vegan Wedge Salad Recipe is topped with chunks of vegan bacon, cherry tomatoes, pickled red onions, and an insanely delicious vegan blue cheese dressing! This recipe is quick and easy to make and is perfect for a fancy starter or side dish.
Servings:
Ingredients
For the vegan blue cheese dressing:
For the wedge salad:
- ¼ cup vegan bacon pieces homemade or store bought, see notes
- 1 to manage iceberg lettuce cut into 4 wedges (see step 2)
- 1 cup Cherry tomatoes cut into pieces
- 2 soup spoons pickled onions (or minced red onion), optional
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Instructions
Nutrition
Portion: 1 serving when made with vegan mayonnaise (recipe makes 4 servings) | calories: 329calories | Carbohydrates: 9g | Protein: 5g | Fat: 29g | Saturated fat: 4g | Polyunsaturated fats: 0.3g | Monounsaturated fat: 0.1g | Sodium: 496mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 291UI | Vitamin C: tenmg | Calcium: 44mg | Iron: 2mg