Vegan Wedge Salad With Smoky Coconut Bacon and Hemp Seed Ranch Dressing

Make additional coconut bacon and creamy dressing from HealthyGirl Kitchen for rapidly dressing up your weeknight meals similar to loaded baked potatoes, fries, grain bowls, and extra.

Table of Contents

What you want:

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

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

For the salad:
1 head iceberg lettuce, reduce into quarters
2 cups halved cherry tomatoes
½ cup chopped uncooked pecans
¾ cup diced purple onion

What you do:

For the coconut bacon, in a medium nonstick pan over medium warmth, add coconut flakes, soy sauce, liquid smoke, and maple syrup. Combine till evenly coated. Saute for five to 10 minutes till crisp and golden, stirring repeatedly to keep away from burning. Take away from warmth and put aside.
For the dressing, right into a blender, add all elements and mix till easy, about 1 minute.
Onto 4 serving plates, place iceberg wedges. Drizzle with dressing, then prime with equal quantities tomatoes, pecans, onion, and coconut bacon.