Vegetarian Gluten Free Bacon Tomato Wedge Salad

Total time30 min

Prep time20 min

Cook time10 min

Vegetarian Gluten Free Bacon Tomato Wedge Salad

Crisp iceberg wedges are the perfect canvas for a cool, tangy blue cheese dressing loaded with real crumbles and finished with a smooth, garlicky base. Juicy cherry tomatoes, sharp red onion, and a snip of fresh chives bring color and bite to every wedge, while extra blue cheese and a crack of black pepper on top take it over the edge. The whole thing comes together on one platter with almost no cooking required, just clean knife work and a quick stir for the dressing. It's a steakhouse-style classic that's easy to build ahead and holds up beautifully at the table. This one is a great fit for a vegetarian spread, delivering all the crunch and creamy tang you want from a proper wedge salad.

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Ingredients

4 servings

For the salad

6 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 large head iceberg lettuce
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
2 tbsp fresh chives, thinly sliced

For the blue cheese dressing

½ cup mayonnaise
¼ cup sour cream
2 tbsp buttermilk
1 tbsp white wine vinegar
½ tsp garlic powder
½ tsp onion powder
3 oz blue cheese, crumbled
salt and pepper, to taste

For serving

1 oz blue cheese, crumbled (optional)
freshly ground black pepper, to taste (optional)

Instructions

1
Lay the bacon strips in a single layer in a large skillet over medium heat. Cook, turning once, until the fat is rendered and the bacon is deep golden brown and crisp, 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then break or chop into rough pieces.
2
In a mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, white wine vinegar, garlic powder, and onion powder until smooth. Fold in the crumbled blue cheese (from the dressing portion), leaving some larger crumbles intact. Season with salt and pepper. Refrigerate until ready to serve.

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