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.
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.
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.
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.
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.
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
- Romanesco & Black Lentils Bowl
Vegan Wedge Salad with Ranch Dressing
- 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
Oil Free & Dairy Free Ranch Dressing (makes 2 cups)
- 1 recipe Vegan Oil Free Mayonnaise tofu or cashew based, see notes
- 1 cup fresh parsley leaves chopped & loosely packed (or fresh chives)
- 2-3 cloves garlic smashed and finely minced
- 1/2 cup unsweetened plant milk
- 1 tablespoon lemon juice about 1/2 a small lemon
- 1/2 teaspoon onion powder
- 1 teaspoon pure maple syrup
- Sea salt and black pepper to taste
- 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 1/2 a romaine head on each plate, cut side up. Top and/or surround the lettuce with sliced onions and cherry tomato halves. Drizzle about 1/4 cup of dressing over each salad. Season with freshly ground black pepper if desired.