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Vegan wedge salad with smoky coconut bacon and hemp seed ranch dressing

Make extra coconut bacon and creamy dressing Healthy girls kitchen for quickly arranging your meals during the week, such as stuffed baked potatoes, French fries, grain bowls and more.

What you need:

For the coconut bacon:
1 cup large unsweetened coconut flakes
1 tablespoon of soy sauce
1½ teaspoons of liquid smoke
¼ teaspoon salt
1 tablespoon maple syrup

For the dressing:
¾ cup of hemp seeds
1 tablespoon of dried parsley
1 tablespoon of dried dill
½ teaspoon of garlic powder
½ teaspoon onion powder
½ teaspoon of salt
3 tablespoons of lemon juice
1 cup of water

For the salad:
1 head of iceberg lettuce, cut into quarters
2 cups halved cherry tomatoes
½ cup chopped raw pecans
¾ cup of diced red onion

What you are doing:

  1. For the coconut bacon, in a medium-sized non-stick pan, add coconut flakes, soy sauce, liquid smoke, and maple syrup over medium heat. Mix until it is evenly coated. Sauté for 5 to 10 minutes, until crispy and golden, stirring constantly to avoid burning. Remove from heat and set aside.
  2. For the dressing, put all the ingredients in a mixer and puree for about 1 minute until smooth.
  3. Place iceberg columns on four serving plates. Drizzle with dressing, then top with equal amounts of tomatoes, pecans, onions and coconut bacon.

Photo credit: HealthyGirl Kitchen

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