Vegetarian Wedge
Cook time – 9 min
- Total time
- 24 minutes
- Preparation time
- 15 minutes
- Calories
- 263
- Portions
- 4
Directions
- Toast walnuts in a large skillet over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
- Cook bacon in a skillet over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
- Whisk lemon juice, yogurt, seasoning and mustard in a small bowl. Makes about ½ cup.
- Divide lettuce over 4 dinner plates; drizzle with lemon juice mixture and sprinkle with radishes, avocado, tomatoes, bacon and walnuts.
Tips & Tricks
To make this salad vegan, use a plant-based or vegan ranch seasoning.
Ingredients
- ¼ cup chopped walnuts
- 6 slices vegan bacon, chopped
- ¼ DOLE® Lemon, juiced (about 1 tablespoon)
- ⅓ cup plain dairy free soy yogurt alternative
- 1 tablespoon ranch seasoning
- ½ teaspoon ground mustard
- 1 medium head DOLE® Iceberg Lettuce, trimmed and quartered
- 2 DOLE® Radishes, thinly sliced
- 1 DOLE® Avocado, peeled, pitted and chopped
- 1 cup halved cherry tomatoes
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 1 wedge |
| Calories | 263 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (15 g) | 20% |
| Saturated Fat (2 g) | 10% |
| Polyunsaturated (6 g) | |
| Monounsaturated (7 g) | |
| Sodium (378 mg) | 16% |
| Total Carbohydrate (22 g) | 8% |
| Dietary Fiber (7 g) | 27% |
| Total Sugars (7 g) | |
| Included Added Sugars (2 g) | |
| Protein (11 g) | 22% |
| Calcium | 6% |
| Iron | 8% |
| Magnesium | 15% |
| Manganese | 25% |
| Phosphorus | 8% |
| Potassium (599 mg) | 13% |
| Thiamin | 10% |
| Vitamin A | 6% |
| Vitamin B6 | 10% |
| Vitamin C | 25% |
| Vitamin E | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.