Name: Vegan Wedge Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 head of iceberg lettuce; 1½ cups cherry tomatoes, quartered; ¼ cup chopped pecans or walnuts; Fresh chopped chives (optional); ½ cup raw cashews; ¼ cup water; ¼ cup lemon juice; 2 tbsp apple cider vinegar; 2 tbsp nutritional yeast; 1 tbsp miso paste; 1 tsp garlic powder; Salt and pepper to taste; 1 package of halal protein (such as halal chicken, halal beef, or halal plant-based protein); 2 tbsp tamari or soy sauce; 1 tbsp maple syrup; 1 tsp smoked paprika; 1 tsp liquid smoke (optional); 1 tsp olive oil

Description

Enjoy a plant-based twist on the classic wedge salad with this Vegan Wedge Salad. Crisp iceberg lettuce, smoky halal protein, juicy cherry tomatoes, and creamy vegan blue cheese dressing make this a healthy, protein-packed dish perfect for lunch, dinner, or as an appetizer.

Ingredients

For the Salad:

1 head of iceberg lettuce
1½ cups cherry tomatoes, quartered
¼ cup chopped pecans or walnuts
Fresh chopped chives (optional)

For the Vegan Blue Cheese Dressing:

½ cup raw cashews
¼ cup water
¼ cup lemon juice
2 tbsp apple cider vinegar
2 tbsp nutritional yeast
1 tbsp miso paste
1 tsp garlic powder
Salt and pepper to taste

For the Protein:

1 package of halal protein (such as halal chicken, halal beef, or halal plant-based protein)
2 tbsp tamari or soy sauce
1 tbsp maple syrup
1 tsp smoked paprika
1 tsp liquid smoke (optional)
1 tsp olive oil

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Instructions

Prepare the Protein:
- Slice the halal protein (chicken, beef, or plant-based option) into thin strips or cubes.
- In a bowl, combine tamari, maple syrup, smoked paprika, liquid smoke (optional), and olive oil. Marinate the protein for at least 10 minutes.
- Cook the marinated protein in a skillet over medium heat until crispy on both sides (about 5-7 minutes).
Prepare the Vegan Blue Cheese Dressing:
- In a high-speed blender, combine cashews, water, lemon juice, apple cider vinegar, nutritional yeast, miso paste, and garlic powder.
- Blend until smooth and creamy. Season with salt and pepper to taste.
Assemble the Salad:
- Cut the iceberg lettuce into four equal wedges and place each wedge on a plate.
- Drizzle generously with the vegan blue cheese dressing.
- Top with quartered cherry tomatoes, the cooked halal protein, and toasted chopped pecans.
- Garnish with fresh chives, if desired.
Serve:
- Serve immediately and enjoy this refreshing, protein-packed salad!

Notes

For added protein, try air fryer tofu or roasted chickpeas.
Adjust the spice level by adding more smoked paprika or red pepper flakes.
Customize the dressing with more lemon juice or apple cider vinegar for extra tang.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Lunch, Appetizer
Method: Stovetop, Blended
Cuisine: Vegan, Middle Eastern