A refreshing and delicious, crisp wedge salad topped with dairy-free super blue cheese, crispy rice paper bacon, fresh vegetables, and a creamy dressing! Who said salads have to be boring?
Wedge Salad with Crispy Rice Paper Bacon
Rated 5.0 stars by 3 users
Product
Super Blue, Original Cream Cheese Style Spread
Servings
3
Ingredients
Rice Paper "Bacon"
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1/2 cup soy sauce
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1 tsp onion powder
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1 tsp garlic powder
- 1/4 cup nutritional yeast
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1/4 cup maple syrup,
- 1/4 cup olive oil
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1 tbsp smoked paprika
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1 cracked black pepper
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1/2-2/3 cup water to thin out (as needed)
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rice paper sheets (I used about 6-8)
Wedge Salad
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1 head iceberg lettuce (sliced)
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1 1/2 cups cherry tomatoes, halved
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Chopped chives, for garnish
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1 wedge Nuts For Cheese Super Blue, crumbled
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Salt and pepper, to taste
Creamy Dressing
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1 tub Nuts For Cream Original Cream Cheese Style Spread
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A few tsps of water (as needed) to make a creamy, pourable dressing
Directions
To make the “bacon” marinade, add soy sauce, onion powder, garlic powder, nutritional yeast, maple syrup, olive oil, smoked paprika and cracked pepper into a bowl and whisk until well combined. You may need to add a few tablespoons of water to make the bacon marinade a little thinner.
Dip your rice paper sheets into the marinade, coating the whole sheet. Layer the rice paper sheets and cut into bacon sized strips.
Bake rice paper bacon strips at 400 degrees until crispy. Keep an eye on it so it doesn’t burn!
To prepare the salad, start by cutting the iceberg lettuce in half. Cut each of the halves again in thirds to create individual wedges. Place wedges on plates.
Combine Nuts For Cheese Cream Cheese Style Spread and water until you get a creamy, pourable dressing consistency. Spoon dressing over the lettuce.
Slice cherry tomatoes (halved), chives and rice paper bacon. Add to the lettuce.
Crumble and top the lettuce with Nuts For Cheese Super Blue cheese.
