Wedge Salad with Blue Cheese Dressing Recipe

Iceberg lettuce: A crisp and refreshing base for the salad, cut into wedges for easy serving.

Cherry tomatoes: These add a burst of sweetness and color to the salad.

Red onion: Thinly sliced for a sharp and tangy contrast to the other ingredients.

Vegan mayonnaise: A plant-based alternative to traditional mayonnaise, providing creaminess to the dressing.

Vegan sour cream: Adds a tangy and rich flavor to the dressing, complementing the vegan mayonnaise.

Apple cider vinegar: Provides acidity and a slight sweetness to balance the dressing.

Garlic powder: Adds a subtle garlic flavor without the harshness of raw garlic.

Onion powder: Enhances the overall flavor of the dressing with a mild onion taste.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a hint of spice and depth to the dressing.

When preparing the iceberg lettuce for this salad, ensure you remove the core by cutting a small cone-shaped piece from the bottom of the head. This will make it easier to cut the lettuce into clean, even wedges. For extra crispness, you can soak the wedges in ice water for about 10 minutes before assembling the salad. This technique will give the lettuce a refreshing crunch, enhancing the overall texture of your dish.

• Iceberg lettuce - Substitute with romaine lettuce: Romaine lettuce provides a similar crisp texture but with a slightly more robust flavor.

• Cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them an excellent alternative.

• Red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the salad without overpowering it.

• Vegan mayonnaise - Substitute with cashew cream: Cashew cream can be blended to a smooth consistency and provides a rich, creamy texture similar to mayonnaise.

• Vegan sour cream - Substitute with coconut yogurt: Coconut yogurt has a tangy flavor and creamy texture that mimics sour cream well.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity and a fresh, zesty flavor.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor.

• Onion powder - Substitute with finely chopped green onions: Green onions add a fresh, mild onion flavor and a bit of color.

• Salt - Substitute with sea salt: Sea salt has a cleaner taste and can enhance the flavors of the other ingredients.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more subtle flavor.

• To keep your wedge salad fresh, store the iceberg lettuce wedges separately from the blue cheese dressing and toppings. Wrap the lettuce wedges tightly in plastic wrap or place them in an airtight container. This will prevent them from wilting and maintain their crisp texture.

• Store the vegan blue cheese dressing in a sealed container in the refrigerator. It will stay fresh for up to 5-7 days. Before using, give it a good stir to ensure all the ingredients are well combined.

• Keep the cherry tomatoes and red onions in separate containers in the refrigerator. This will prevent the tomatoes from becoming mushy and the onions from overpowering other ingredients with their strong aroma.

• If you have leftover assembled wedge salad, it's best to consume it within a day. The dressing can cause the lettuce to become soggy if stored for too long.

• For freezing, it is not recommended to freeze the wedge salad or the blue cheese dressing. The texture of the lettuce and the consistency of the dressing will be compromised once thawed.

• If you must freeze the dressing, do so in a freezer-safe container, leaving some space at the top for expansion. Thaw it in the refrigerator overnight and stir well before using. Note that the texture may change slightly, and it might require a bit of whisking to restore its original consistency.

• Separate the iceberg lettuce wedges, cherry tomatoes, and red onion slices from the blue cheese dressing to maintain their crispness.
• Store the blue cheese dressing in an airtight container in the refrigerator.
• To reheat the lettuce wedges, avoid using the microwave as it will make them soggy. Instead, refresh them by soaking in ice-cold water for a few minutes, then pat dry with a paper towel.
• For the cherry tomatoes and red onion, serve them at room temperature or slightly chilled. No reheating is necessary.
• If you prefer a warm dressing, gently heat the blue cheese dressing in a saucepan over low heat, stirring constantly to prevent separation. Do not overheat as it may alter the texture and flavor.
• Reassemble the salad by placing the refreshed lettuce wedges on plates, topping with cherry tomatoes and red onion, and drizzling the warmed or chilled blue cheese dressing over the top.
• Serve immediately to enjoy the best texture and flavor.

• Cutting board: A flat surface used for cutting the iceberg lettuce into wedges and slicing the red onion.

• Chef's knife: A sharp knife used for cutting the iceberg lettuce and slicing the red onion.

• Mixing bowl: A bowl used to combine the vegan mayonnaise, vegan sour cream, apple cider vinegar, garlic powder, onion powder, salt, and black pepper.

• Whisk: A tool used to mix the dressing ingredients together until well combined.

• Measuring cups: Used to measure out the vegan mayonnaise and vegan sour cream.

• Measuring spoons: Used to measure the apple cider vinegar, garlic powder, onion powder, salt, and black pepper.

• Plates: Used to serve the wedge salad.

• Serving spoon: Used to drizzle the blue cheese dressing over the salad wedges.

Pre-cut vegetables: Buy pre-cut cherry tomatoes and red onion to save chopping time.

Ready-made dressing: Use store-bought vegan mayonnaise and vegan sour cream to skip making the dressing from scratch.

Batch prep: Make a large batch of the dressing and store it in the fridge for future use.

Use a salad spinner: Quickly dry the iceberg lettuce wedges with a salad spinner to save time.