Wedge Salad

This one was fun. I really love a salad than can also be considered a comfort food. Who doesn’t? The insanely creamy blue cheese dressing, the slightly sweet coconut bacon and the crisp lettuce. They work together in a way you didn’t know you needed them too. I highly recommend this easy recipe to spruce up a weekday lunch!

What’s your lunch looking like this week? Tag me on Instagram and let me know in the comments!  

vegan wedge salad


1 cup vegan mayo
2 tbsp nutritional yeast
1 tbsp miso
3 tbsp apple cider vinegar
Juice of one lemon
1 tsp onion powder
½ tsp garlic powder
1 tsp dried dill
¼ cup extra firm tofu


2 cups unsweetened coconut chips
2 tbsp canola or vegetable oil
¼ cup soy sauce or tamari
1 tbsp paprika
1 tbsp maple syrup
1 tsp liquid smoke
Pinch of salt

1 head of iceberg or green leaf lettuce
½ cup grape tomatoes, sliced in half
1 shallot, sliced thin

  1. To make the vegan blue cheese dressing, add the vegan mayo, nutritional yeast, miso, vinegar,  lemon, onion and garlic to a blender or food processor. Blend until totally creamy and smooth.

  2. Crumble the tofu with your fingers and add to the blender/food processor along with the dill. Pulse about 5 times to reach your desired “blue cheese” texture. Chill until ready to use.

  3. Preheat the oven to 350 degrees F. For the coconut bacon, toss the coconut with the oil, soy sauce, paprika, maple syrup, liquid smoke and salt. Line a baking sheet with parchment and spread the coconut in an even layer.

  4. Bake for about 5 minutes, then toss the coconut. Bake for another 3-5 minutes. Set aside.

  5. Time to assemble the salad. If using iceberg, cut the head into quarters, using the core as your starting point. If using green leaf lettuce, slice in half from the core. Add the wedges of lettuce to individual plates.

  6. Sprinkle the sliced tomatoes, shallots and coconut bacon over the lettuce wedges. Drizzle your chilled dressing over your salads.

  7. Enjoy!