This vegan wedge salad recipe is topped with vegan bacon bits, cherry tomatoes, pickled red onions, and an incredibly delicious homemade vegan blue cheese salad dressing! This recipe is quick and easy to make (it takes less than 15 minutes) and is perfect for a fancy-looking appetizer or side dish.
Traditionally wedge salad is served with blue cheese dressing and bacon bits (it’s not vegan), but to make my vegan version we make a homemade vegan blue cheese dressing that requires maybe 7 simple ingredients in your kitchen. You won’t believe the taste of this dressing, it tastes just like blue cheese but it’s completely dairy-free!
For the bacon bits, you can either use store-bought or homemade vegan bacon bits. Surprisingly, a lot Store-bought bacon bits are accidentally vegan (just check the ingredients to be sure). In the photo, I use mine Shiitake Bacon Recipe Which is delish, but mine Tofu Bacon Bits Recipe, Quick and Easy Mushroom Baconor Tofu Chorizo Crumbles All super tasty options would be good as well.
What is 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 a wedge salad? Take a head of iceberg lettuce and remove some of the outer leaves if they are dry and discard. Then cut the head of iceberg lettuce in half and then cut each half in half again to make 4 wedges. Cut out the core from each wedge and discard.
How do you eat wedge salad? With a fork and 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 Vegan Wedge Salad:
To make the vegan blue cheese dressing: Add all dressing ingredients to a small bowl and mix to combine. Set aside.
You can either use vegan mayonnaise to make the dressing or use plain vegan yogurt for a light, oil-free, low-calorie option. I love almond yogurt.
To prepare the salad: Cut a head of iceberg lettuce in half and then cut each half in half again to form 4 wedges. Cut the core from each wedge.
To assemble the salad: Divide the lettuce wedges among four plates. Drizzle dressing over wedges to taste. Sprinkle with vegan bacon bits, cherry tomato slices and pickled onions. Garnish with salt, black pepper and dill if desired. Serve immediately.
This vegan wedge salad is…
- Super quick and easy to make
- An impressive appetizer or side
- Crunchy, fresh, and super delicious!
What to serve with:
Vegan Seitan Steaks
Crispy Vegan Lemon 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 @itdoesnttastelike chicken on Instagram.
Vegan Wedge Salad with Blue Cheese Dressing
This vegan wedge salad recipe is topped with vegan bacon bits, cherry tomatoes, pickled red onions, and an incredibly delicious homemade vegan blue cheese salad dressing! This recipe is quick and easy to make and is perfect for a fancy appetizer or side dish.
For the Vegan Blue Cheese Dressing:
For the Wedge Salad:
- ¼ the cup Vegan bacon bits Home or store bought, see note
- 1 the head Iceberg lettuce Cut 4 wedges (see step 2)
- 1 the cup Cherry tomatoes Cut into coins
- 2 table spoon pickled onions (or thinly sliced red onion), optional
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Worship: 1 Serves when made with vegan mayonnaise (recipe makes 4 servings) | Calories: 329kcal | Sugars: 9g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fats: 0.3g | Monounsaturated fats: 0.1g | Sodium: 496mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 291IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg