Wedge salad

Name: Wedge salad
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 cup croutons, homemade or store-bought; 1 head iceberg lettuce, quartered; 1 cup Just Ranch; 1 cup cherry tomatoes, quartered or halved; ½ a red onion, sliced thin; 1 large avocado, diced small; ¼ cup chives, minced; Salt and pepper

salad

Back

Difficulty

Beginner

Cooktime

25 min

Drizzle our creamy, plant-based Just Ranch on a crisp wedge of iceberg lettuce.

About this recipe

Ready to crave salad? Hell yes, it’s possible. Dig a fork into this plant-based wedge salad made with creamy Just Ranch. Drizzle our creamy vegan ranch dressing on a crisp wedge of iceberg lettuce and add juicy cherry tomatoes, fresh chives and crunchy croutons. This salad can be made in just five minutes if you use store-bought croutons, but we’ve also included an easy homemade crouton recipe that makes it even more delicious if you have the time.

Serve this easy vegan wedge salad as a starter at your next dinner party or add some protein to make a healthy lunch. You could make a taco salad variation using our chipotle ranch dressing and tortilla chips instead of croutons. And remember, as craveable as this salad is, eating plant-based doesn’t have to mean salad all day long. Balance out all that lettuce with a loaded plant-powered breakfast sandwich or some vegan sugar cookies. Head to our cookbook for more quick and easy plant-based recipes.

Serves 4

1 cup croutons, homemade or store-bought
1 head iceberg lettuce, quartered
1 cup Just Ranch
1 cup cherry tomatoes, quartered or halved
½ a red onion, sliced thin
1 large avocado, diced small
¼ cup chives, minced
Salt and pepper

Equipment

Large knife
Baking sheet
Oven

01 / 04

Make the croutons

croutons

To make homemade croutons, preheat your oven to 375°F (190°C). Cut a loaf of rustic bread into small cubes and toss with enough olive oil to coat the cubes lightly. Sprinkle evenly with salt and stir once more. Spread the cubes out on a baking sheet and bake for 10 to 15 minutes, stirring halfway through, or until golden and crunchy. Watch the croutons carefully to make sure they don’t get too browned. Set aside to cool.

Note: Older, staler bread works well for croutons because it’s already partly dried out and firm.

02 / 04

Quarter the iceberg lettuce into wedges

wedges

Remove any wilted or battered leaves from the outside of the lettuce head and trim off the bottom of the stem. Quarter the iceberg lettuce into four wedges - carefully so that the core is still holding together each wedge.

03 / 04

Chop the vegetables

vegetables

Chop all the garnishes as directed. Rinse the sliced red onion thoroughly with cold water and set aside to drain.

04 / 04

Plate the salad

salad

Place each wedge of iceberg lettuce on a separate place and spoon your desired amount of Just Ranch dressing on top of each wedge. Sprinkle each wedge generously with the tomatoes, red onion, avocado and croutons. Top everything with a scattering of chives, salt and freshly ground black pepper. Serve immediately.