Vegan Wedge Salad
A message from Chef Jordan - The exciting part of plant based cuisine is the ability to recreate some of our favourite classics. I must have had this salad atleast 3 times a week in my 20's after a long day in the kitchen - quick, easy and satisfying.
This dish needs no reheating so very easily with all our components laid out, cut open the bags and plate. Start by cutting the wedges a little smaller just so that it will be easier to eat. To plate - Place thearty mix on the bottom so that the lettuce has a place to sit and then top with our vegan blue cheese dressing.
This dish is rich in protein, Vitamin A and Magnesium.
Protein: Combining beans provides all the essential amino acids allowing the body to form proteins necessary for growth and development.
Magnesium: Magnesium plays an important role in almost every bodily process and is involved in more than 300 reactions in the body.
Iceberg lettuce, most well-known as a base for salads, is an excellent substitute for buns and wraps and contains fibre, and vitamins A & K.