INGREDIENTS
For the vegan blue “cheese” dressing:
- ½ cup vegan mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- For the wedge salad:
- 1 head iceberg lettuce, cut into 4 wedges
- 1 cup cherry tomatoes, sliced
- 1 tablespoon fresh chives chopped
- ½ cup BBQ LOVE CORN
DIRECTIONS
- Make the dressing by whisking all ingredients together in a small bowl.
- Plate the quartered iceberg wedges, then top with sliced cherry tomatoes, chopped chives, BBQ LOVE CORN, and vegan blue “cheese” dressing.
