SHARON’S WEDGE SALAD
Iceberg lettuce wedges topped with red grape tomatoes and chopped red onion. Covered with a sweet and sour soy bacon and pine nut dressing made with extra virgin olive oil and Balsamic vinegar plus non-filtered apple cider vinegar. Sprinkled with fresh cracked pepper!
Dressing: Makes approx. 2 cups
1/2 c. extra virgin olive oil
1/4 c. non-filtered apple cider vinegar
1/4 c. Balsamic vinegar
1/2 c. dark brown sugar
1/2 c. water
1/4 c. pine nuts (pignoli)
1 t. onion powder
1/4 t. ground allspice
1/4 t. celery seed
lots of freshly ground black pepper
Combine all dressing ingredients in blender container and blend till smooth. Pour into medium bowl.
Cook Soy Bacon Bits:
1 c. water
1/2 c. soy bacon bits (McCormick brand is gluten-free)
Combine water and soy bacon bits in small saucepan. Bring to boil, stir, then immediately remove from heat. Drain well, then add to dressing bowl. Stir well, then salt sufficiently to taste. Chill dressing till very cold.
1 lg. head iceberg (head) lettuce, well-chilled; remove outer damaged leaves, remove core, then cut into 6 wedges
five or six red grape tomatoes per salad serving, cut in half
peeled, finely chopped red onion, about 1 rounded T. per serving
Place a salad wedge on each salad plate, flat side down.
Top each with tomatoes and red onion.
Spoon a generous portion of dressing over each, then sprinkle with cracked pepper.
If desired garnish with a couple more tomatoes. Serve.
Notes: A simple delicious salad. The pine nuts add a distinctive character to this dressing.