It is no secret that I love iceberg lettuce.
It gets a bad rap for being void of nutrition and flavor, but I love its crunch in a salad or a sandwich.
We stayed at our new place for the first time last night. As we are still in packing mode and haven’t yet scheduled the movers, we camped on the floor in a mountain of air mattress, blankets, and Basil.
We ordered pizza and I snagged the iceberg from our old fridge to make appetizer size wedge salads, with extra crunch.
chipotle tomato mini wedge salads
dairy free, vegan
makes two wedges or four mini wedges
1/2 head iceberg lettuce
1/4 – 1/3 cup chipotle tomato dressing
(vegan) bacon bits
roasted almonds, chopped
sea salt, black pepper to taste
Wash and dry lettuce, removing outer layer. Chop into halves or quarters, arrange on plates or serving tray. Top with 1-2 tablespoons dressing, sprinkle with roasted almonds, bacon, salt and pepper.
Enjoy every crunchy bite!
chipotle tomato dressing
2-3 chipotle peppers (from canned in adobo)
2-3 roma tomatoes
1/4 cup mayonnaise (vegan)
pinch sea salt
In food processor, puree chipotle peppers and tomatoes. Combine chipotle puree with 1/4 cup mayonnaise (more or less to taste) and sea salt. Double recipe for leftovers – store covered in refrigerator.
These triple crunch wedges are perfect for a party appetizer – you can almost eat it with your hand – we did! Cool, crisp and refreshing, this is a great summer salad!