Iceberg Wedge Salad with Vegan Ranch Dressing

Well, I’m not much for iceberg lettuce, but with this homemade dressing & as a wedge with it’s crisp, fresh taste, it’s delicious! It’s so nice with dinner on a late spring/early summer evening. Hope you enjoy it as much as my family & I did. Hope you’re enjoying your spring!

Wedge Salad:

Head of lettuce, cut into 4 wedges (you can cut into 8 smaller wedges if you prefer, also)

Vegan Ranch Dressing:

1 1/2 cups your preference of vegan mayonnaise (I Love Vegannaise or Just Mayo)

1/2 cup unsweetened soy milk or coconut milk

1/2 tsp apple cider vinegar

3 cloves crushed, minced garlic, fresh

1/2 TBSP dried parsley

1 TBSP dried dill

1 tsp onion powder

1/4 tsp paprika

1/4 tsp pepper

1/2 tsp salt or to taste preference


1) Arrange wedges on plates.

2) Mix all ingredients for dressing in bowl.

3) Put in a mason jar & store in fridge.

*Make the dressing ahead of time at least the morning of when you’ll be eating it or even the night before. It stores for about one week.

2 Comments Add yours

  1. Paul C says:

    Looks delicious! A nice light dish, just in time for summer!

    Liked by 1 person

    1. Gina says:

      Thank you, Paul! Hope you enjoy it!!


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