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Wedge salad
A fresh and crunchy salad to serve your crowd this summer.
SERVES
4
TO
6
Ingredients
Pickled Onion
- 1 medium red onion, finely slicied
- 1 cup red apple cider or white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 2-3 sliced jalapeño (optional)
Dill Dressing
- 1 cup mayonnaise
- 1/2 oat milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoon white miso
- 1 clove garlic, finely minced
- 1 teaspoon dehydrated onion
- 1/2 teaspoon paprika
- 1 teaspoon dill
- 1 tablespoon chives
- 1/4 tablespoon sea salt
- Black pepper, to season
- 6 oz blue cheese, crumbled + more for garnish (optional)
Wedge Salad
- 1/4 cup grape tomatoes, halved
- 1 head iceberg lettuce
- 1/4 cup dill sprigs
- 1/2 bunch green onions
- 1/2 cup smoked almonds, sliced
- 1/4 cup pickled red onion
- Salt and black pepper, to season
Directions
Pickled Onion
- In a small saucepan, heat up vinegar, sugar and salt until hot and sugar dissolves.
- Pour over onion and jalapeno slices and let stand at least half an hour. Store covered in the refrigerator.
Dill Dressing
- In a medium bowl, whisk together mayonnaise, miso, maple syrup oat milk, vinegar, salt, garlic and onion powder.
- Fold in the dill and chives and cheese if using season with salt and pepper.
- Set aside for serving.
Wedge Salad
- Cut the iceberg into four quarters.
- Drizzle over half the dressing.
- Top with almonds, pickled onion and dill.
- Drizzle more dressing.
- Top with tomatoes and blue cheese and enjoy!
