MAKES: 4 servings · PREP TIME: 15 minutes
I am a huge fan of wedge salads. There is something so satisfying about cutting into a big, crunchy wedge of iceberg lettuce. Plus, the topping possibilities are endless.
INGREDIENTS
• 1 large head iceberg lettuce, quartered
• 1 cup dairy-free ranch dressing, store-bought or homemade (here)
• 12 ounces precooked pork belly, cooked crisp and chopped
• 12 grape tomatoes, halved
• 3 tablespoons chopped red onions or Pickled Red Onions (here)
• A few sprigs of fresh dill
• 2 tablespoons Everything Bagel Seasoning (here)
DIRECTIONS
Put each iceberg wedge on a salad plate, drizzle with ¼ cup of the ranch dressing, and then divide the toppings equally among the wedges.
tip: For this recipe, I like to use precooked pork belly from Trader Joe’s. I slice it up and pan-fry it in a dry skillet until it is nice and crispy. It tastes delicious and is a lot faster than preparing raw, uncured pork belly.
PER SERVING:
CALORIES: 152
FAT: 10g
PROTEIN: 8.5g
TOTAL CARBS: 5g
FIBER: 2.5g
NET CARBS: 2.5g
