Classic Wedge Salad (Blue Cheeze Dressing)

Classic Wedge Salad

By: The Jaroudi Family

Ingredients:

Two large heads of greens

Blue Cheese Dressing:

1 cup white beans (170 g), or raw cashews, or sunflower seeds

1/2 cup plant milk mixed with 1 Tbsp apple cider vinegar

1 Tbsp lemon juice
1 Tbsp white miso paste
1 Tbsp onion powder
1 Tbsp garlic powder

Optional:

1/2 cup extra firm tofu (150g), crumbled or 1/2 cup cauliflower rice

Bacon Bits:

1 cup chopped bite-size pieces of rehydrated soy curls or tempeh, or mushrooms.

3 Tbsp water mixed with 1 tsp white miso
1 tsp smoked paprika
1 tsp garlic powder

Directions:

1.) In a high-speed blender, add the blue cheese dressing ingredients. Blend until the dressing is smooth. Add the dressing into a cup and fold in optional crumbled tofu or cauliflower rice.

2.) Mix the bacon bits' ingredients in a small bowl. Once coated, place them on a baking sheet lined with parchment paper. If using soy curls or tempeh, bake at 250 degrees for 10-15 minutes. Mushrooms can be baked at 350 degrees for 10-15 minutes.

3.) Prepare the lettuce by removing the outer leaves, chopping the head of lettuce in half and then half again, and making four wedges. Repeat with the second head of lettuce.

4.) Pour the desired amount of blue cheese dressing over the wedges and top with bacon bits.