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    Home / Salads

    Vegan Wedge Salad with Ranch Dressing

    Last updated: Jul 23, 2019 · Published: May 13, 2019 by Elizabeth Shah. This page may contain affiliate links.

    615 shares
    Jump to Recipe

    Plain Jane iceberg lettuce salads have a bad rep, and for good reason. They’re often doused in high fat dressing and low on nutrition. That’s why I usually load up my salad bowl with superfoods like spinach, kale, beets, red cabbage and so on.

    That said, doesn’t everyone get nostalgic for a good old supper club style salad once in awhile? That’s when I whip up this Vegan Wedge Salad with Ranch Dressing. This salad incorporates by Best Vegan Ranch dressing recipe, and I think you're going to love it. 

    Romaine lettuce wedge with ranch dressing, red onions slices, slices cherry tomatoes, lemon, garlic and parsley

    Why I Love this Vegan Wedge Salad with Ranch Dressing

    For a true superfood salad, I’ve got options like my Warm Kale Salad with Roasted Vegetables and Citrus Dressing with its cancer fighting kale and beets.

    Romaine is definitely not in the same league, but don’t confuse it with iceberg lettuce. Romaine lettuce definitely has more nutritional value. While this simple vegan wedge salad isn’t a disease fighting super power, it’s not without its merits.

    close up of Romaine lettuce wedge with ranch dressing, red onions slices, slices cherry tomatoes, lemon, garlic and parsley

    First, it’s got that ice cold crunch and tangy creaminess great wedge salads are known for. It’s just the thing you’d crave on a really hot day or before a bigger meal.

    And it’s the perfect low calorie option when you need something very light and practically fat free. This vegan wedge salad weighs in at only around 60 calories a serving with a single gram of fat, if you use the silken tofu-based mayo rather than the cashew mayo.

    Plus, it’s a breeze to prepare. You can put this salad together, including whipping up the dressing, in about 15 minutes.

    of Oil Free Dairy Free Ranch Dressing in pale blue bowl with lemons, parsley garlic

    How to Make Oil Free, Dairy Free Ranch Dressing

    It's fairly straightforward to make dairy free ranch dressing. We simply use plant milk and skip the sour cream. (A bit of lemon helps replace the missing tang.)

    There are plenty of options for commercially prepared vegan mayo in the stores, but while they don’t contain eggs, I haven’t found one that’s both vegan and oil free.

    close up of Oil Free Dairy Free Ranch Dressing in pale blue bowl with lemons, parsley garlic

    That’s why I like to make my own whole food, plant-based vegan mayo. I’ve got 2 oil free vegan mayo recipes on the site—a low fat version made with silken tofu, and one made with soaked cashews. They’re both yummy and easy enough to whip up in about 5 minutes.

    To make the 60 calorie version of this vegan wedge salad recipe, go for the tofu. The cashews are unprocessed, but they also contain more fat. So while I incorporate nuts into other recipes, for my creamy dressings and mayo, I usually skip the extra fat and use the tofu.

    Romaine lettuce wedge with ranch dressing, red onions slices, slices cherry tomatoes, lemon, garlic and parsley

    So go ahead, get your supper club on guilt free with this crunchy, creamy, garlicky, tangy and oh-so refreshing vegan wedge salad.

    If you like this whole food, plant-based recipe, you might also like:

    • ‘Eat Your Greens’ Pasta Salad
    • Simple Chickpea Salad with Lemon Aquafaba Dressing
    • Shaved Brussels Salad with Citrus Vinaigrette
    • Warm Kale Salad with Roasted Vegetables and Citrus Dressing
    • Vegan Farro Salad with Roasted Vegetables
    • Crispy Spicy Sushi Bowls
    • Watermelon & Forbidden Rice Salad

    📖 Recipe

    Vegan Wedge Salad with Ranch Dressing

    Vegan Wedge Salad is a classic, supper-club style salad made healthy. And only 60 calories with the oil free, dairy free ranch dressing. WFPB, GF.
    5 from 3 votes
    Print SaveSaved! Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8
    Calories: 88kcal
    Author: Elizabeth Shah
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    Ingredients

    • 4 Heads Romaine Lettuce cut in half lengthwise, washed and well dried
    • 1 pint cherry tomatoes sliced in half
    • 1 red onion sliced into thin rings
    • 1 cup best vegan ranch dressing oil free

    Instructions

    • To make the dressing, in a medium mixing bowl, add the Vegan Oil Free Mayonnaise, parsley (or chives), garlic, plant milk, lemon juice, onion powder and maple syrup and whisk well. Season with sea salt and freshly ground black pepper to taste. 
    • To assemble the salads, lay ½ a romaine head on each plate, cut side up. Top and/or surround the lettuce with sliced onions and cherry tomato halves. Drizzle about ¼ cup of dressing over each salad. Season with freshly ground black pepper if desired.  

    Nutrition (approximate)

    Calories: 88kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1722IU | Vitamin C: 20mg | Calcium: 43mg | Iron: 2mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

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    615 shares

    Reader Interactions

    Comments

    1. Tk

      August 06, 2022 at 6:28 pm

      5 stars
      Super fast and easy to make. Surprisingly delicious

      Reply
      • Elizabeth Shah

        August 07, 2022 at 1:24 pm

        Much thanks, so happy you enjoyed this salad!

        Reply
    2. Kris

      May 13, 2019 at 8:31 pm

      I was at a vegan demo and they charred the romaine on the grill! This dressing would be great on it.

      Reply
      • elizabeth

        May 14, 2019 at 9:39 am

        Hi Kris! I was actually thinking of doing a grilled version later in the year for summer. I've only had grilled romaine in restaurants, so it would be fun to try (oil-free) at home! Hope you like the dressing. 🙂

        Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Elizabeth Shah

    My husband calls me his "healthy Midwestern girl," because I LOVE TO EAT! Fortunately, I also love to cook. I'm so excited to share my 100% vegan, whole food, plant-based, no oil recipes with you! MORE...

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