Iceberg Wedge Salad with Creamy Italian Dressing – Vegan

Iceberg Wedge Salad with creamy Italian Dressing
(Serves 4 – 1 Head Lettuce) Vegan, Gluten-Free

Iceberg lettuce is regularly accused of being boring and bland. Usually hidden in a burrito or wrap, maybe chopped in a salad or placed on top of a taco. But Iceberg has great potential, it can be luxurious and classy. If you’re looking to change your seemingly boring salad, next time try a wedge salad! I love this recipe because it is very simple but looks fancy. Partnered with a creamy classic. This Italian dressing is magnificent. It’s pretty bold to say something is the ‘best’ but this salad dressing is supreme! Enjoy!

Iceberg Lettuce
Cherry Tomatoes, quartered
Red Onion, sliced thin
Walnuts, chopped
Cucumber, diced
Coconut Bacon, optional (Find Recipe Here)

-Remove outer layer of Iceberg lettuce and cut in half. Cut out core of lettuce and then cut in half.
-Rinse under cool water and drain on a paper towel until ready to serve.
-Add toppings and dress salad. That’s it!

Creamy Italian Dressing – Vegan
(Makes 2 Cups) – Vegan / Gluten-Free
1 Avocado, pitted
½ Cup Vegenaise
2 Tbsp Nutritional Yeast
5 Basil Leaves, chopped roughly
2 Tbsp Apple Cider Vinegar
¼ Cup Extra Virgin Olive Oil
Juice of ½ Lemon
2 Tsp Dijon Mustard
2 Tbsp Raw Blue Agave Nectar
½ Tsp course Black Pepper
½ Tsp Sea Salt
½ Tsp dried Oregano
½ Tsp Italian Seasoning
½ Tsp Smoked Paprika
2 Garlic Cloves, minced

Combine all ingredients in food processor until creamy. Refrigerate any unused portion. Enjoy!

Note: Raw Option for this recipe – omit Vegenaise and replace with another Avocado.