Butter Lettuce Wedge Salad with Pears & Tempeh Bacon

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.

Butter Lettuce Wedges with Sunflower Seed Dressing, Pears, & 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.

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Course: Salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

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)

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.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

• Here are more Super Savory Salads.

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