This vegan take on a classic lettuce wedge salad reminds me of many family dinners eaten out at The Brown Derby: a big, crunchy wedge of lettuce topped with a creamy dressing and sprinkled with salty bacon. My version subs tempeh for bacon and adds a little sweetness with fresh pears. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books.

Recipe

Butter lettuce wedge salad with pears and tempeh bacon

Butter Lettuce Wedges with Sunflower Seed Dressing, Pears, and Tempeh Bacon

This vegan version of wedge salad features a big, crunchy wedge of lettuce topped with tempeh bacon plus a little sweetness with fresh pears.

5 from 1 vote

Print Pin Rate

Course: Salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: vegan salad recipe, vegan wedge salad

Prep Time: 15

Total Time: 15

Servings:

Calories: 182kcal

Author: Veg Kitchen

Ingredients

Dressing (see Note)

½ cup raw sunflower seeds
½ cup non-dairy milk
¼ cup apple cider vinegar
1 clove garlic
1 teaspoon Dijon mustard
¼ teaspoon ground black pepper
Pinch sea salt
1 teaspoon dried chives or 1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley chopped

Salad

2 large heads butter lettuce cut into quarters
2 ripe pears cored and thinly sliced
Tempeh bacon crumbled or chopped (exclude if going for 100% raw)

US Customary - Metric

Instructions

Add the sunflower seeds through the salt in a high-speed or regular blender and process until very smooth. Add the chives and parsley and pulse a few times to incorporate. Set aside.
Place two butter lettuce wedges each in four bowls. Divide the pear slices, the tempeh bacon and the dressing between the bowls. Serve.
Note: If the dressing is too thick, add water, a little bit at at time, to get the consistency you like.

Nutrition

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Here are more Super Savory Salads.

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