Grilled Wedge Salad

Grilled Wedge Salad

This vegan Grilled Wedge Salad is the perfect light meal for warm evenings, and it makes a great appetizer, too. 

Course Salad
Cuisine American
Keyword grilled wedge salad, vegan wedge salad, wedge salad
Yields 4 salads
Author Dianne Wenz



  • 1/2 cup almond or soy milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup raw cashews soaked for two hours, rinse and drained
  • 1 tablespoons lemon juice
  • 1 teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • 1 clove garlic
  • 2 tablespoons fresh chives chopped


  • 1 head iceberg lettuce
  • 1 tablespoon vegetable oil
  • 4 roma tomatoes quartered
  • 1 recipe tempeh bacon
  • 2 scallions thinly sliced
  • ¼ cup your favorite vegan cheese crumbled, optional


  1. To make the dressing: Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want. Place the curdled milk in a blender along with the cashews, lemon juice, apple cider vinegar, mustard, sea salt, and garlic. Blend until smooth and creamy. If the dressing seems too thick, add water, a teaspoon at a time. Stir in the chopped chives.
  2. To make the salad: Cut the head of lettuce into quarters through the root. Leave the root intact to ensure that the lettuce won’t fall apart during grilling.
  3. Brush the lettuce and tomato quarters with the oil.
  4. Turn your grill to medium-high, or heat a grill pan on the stovetop over medium-high heat. Place the tempeh bacon, on the grill for about 5 minutes per side, or until it begins to brown and crisp.
  5. Place the tomatoes and lettuce wedges on the grill, cut side down. Grill for about two minutes, or until grill marks appear. Flip the pieces so that the other cut side is down, and grill for about two more minutes.
  6. Place the lettuce wedges on plates with the tomato wedges. Crumble the tempeh bacon over the salads. Drizzle on the dressing, and top with the scallions and vegan cheese, if using.