Butter Lettuce Wedge Salad with Pears & Tempeh Bacon

Butter lettuce wedge salad with pears and 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.

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

Author: Annie Oliviero

Recipe type: Salad

Cuisine: Vegan / Healthy

Prep time: 15 mins

Total time: 15 mins

Serves: 4

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

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.

Here are more Super Savory Salads.

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