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Wedge Salad with Asian Thousand Island Dressing
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It’s no wonder that iceberg lettuce is enjoying a renaissance. With its mild flavor, juicy crunchiness and wavy texture, it’s the perfect base for anything you can imagine. A perfect addition is this kicked-up dressing that’s a little sweet, a little spicy and over the top savory.
serves 6 – 8



5 garlic cloves, chopped 

6 tablespoons mayonnaise (regular or vegan)

1/4 cup sugar

2 tablespoons gochujang (Korean red chili paste), or more to taste

2 tablespoons fish sauce

2 tablespoons chopped scallions 

2 tablespoons shredded carrot

4 teaspoons gluten-free tamari, plus more for seasoning (optional) 

1 tablespoon fresh lemon juice 

1/2 teaspoon peeled chopped fresh ginger 

1 tablespoon water


2 heads organic iceberg lettuce, loose outer leaves removed and cut into wedges

½ cup crumbled aged Cheddar or vegan alternative

18 cherry tomatoes, cut in half

2 tablespoons chopped fresh chives

Freshly ground black pepper to taste

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Wedge Salad with Asian Thousand Island Dressing
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Make dressing - In a blender, purée all the dressing ingredients until smooth. Season with more tamari, if desired. Store in sealed container, refrigerate for up to 3 days.

2. Assemble salads – Place a single wedge of lettuce on each serving plate and divide cheese and cherry tomatoes evenly between plates. Drizzle each wedge generously with dressing and top with chopped chives and freshly ground black pepper.

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