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–+ servings
Wedge salad on a blue plate with vegan bacon bits.
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5 from 1 rating

Vegetarian Wedge Salad (with Carrot "Bacon" Bits"!)

Made with carrot and brown sugar "bacon" bits, this vegetarian wedge salad is packed with delicious savory flavors. It takes just 30 minutes to make, making it ideal for a quick side dish. But it's also fancy enough to serve to guests.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dishes, Salads, Side Dishes
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: vegetarian wedge salad, wedge salad
Diet: Vegetarian
Time: 30 minutes or less, 45 minutes or less
Servings: 4 salads
Author: Sarah Bond

Ingredients

"Bacon" Bits

  • 2 to 3 large carrots
  • 2 Tbsp soy sauce use tamari for gluten-free, 30 mL
  • 1 Tbsp olive oil 15 mL
  • 1 Tbsp brown sugar
  • 1 tsp apple cider vinegar 5 mL
  • ¼ tsp each smoked paprika, garlic powder, black pepper
  • ¼ tsp liquid smoke

Salad

  • 1 head iceberg lettuce
  • 1 cup cherry tomatoes
  • 1 cup blue cheese dressing 200 g
  • ¼ cup crumbled blue cheese 30 g

Instructions

  • "Bacon" Bits: Peel and dice carrots into small pieces. Combine all remaining Bacon Bit ingredients in a small bowl, then stir in the carrots to coat. Let marinate for 15 minutes (but the longer the better!).
  • Prep Salad: Wash and trim any extra stem from the iceberg lettuce, being sure to leave some root intact to hold the lettuce together. With the stemside on the cutting board, cut lettuce into 4 wedges. Quarter the cherry tomatoes.
    Four halves of iceberg lettuce, perfect for a vegetarian wedge salad, are arranged in a row on a bright blue wooden surface.
  • Cook "Bacon": Heat a large saute pan over medium heat. Add the carrot pieces and the marinade to the pan. Cook until most of the liquid evaporates and carrots slightly caramelize (if sugar begins to burn, reduce heat).
    Diced carrots sautéed in a cast-iron skillet on a bright blue wooden surface, perfect as a colorful topping for a vegetarian wedge salad.
  • Serve: Place a wedge of iceberg onto each plate, topping with blue cheese dressing, crumbled blue cheese, tomatoes, and "bacon" bits.
    A vegetarian wedge salad topped with diced tomatoes, crumbled blue cheese, and creamy dressing on a blue plate, served with a fork on the side.

Notes

Storage: You can store the dressing and the carrot bacon bits separately in the fridge for up to 4 days in an airtight container. Reheat the "bacon" bits in an air fryer or in a skillet to get them crisp again. 

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 15.3g | Protein: 6.3g | Fat: 38.2g | Saturated Fat: 8.2g | Cholesterol: 17mg | Sodium: 1271mg | Potassium: 401mg | Fiber: 2g | Sugar: 7.8g | Calcium: 115mg | Iron: 3mg
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