Go Back
–+ servings
Classic Wedge Salad with Bacon and Creamy Coconut Milk Chedd – paleo recipe
Stav Kogan

Classic Wedge Salad with Bacon and Creamy Coconut Milk Cheddar Cheese Dressing

Print Recipe Pin Recipe
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 slices bacon, cut into ¼-inch pieces
  • ⅓ cup coconut milk
  • ⅓ cup Mayonnaise (see page 214)
  • 3 tbsp water
  • 1 tbsp white wine vinegar
  • ¼ tsp garlic powder
  • ¼ tsp dried parsley
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • 1 head iceberg lettuce (9 ounces), cored and cut into 6 wedges
  • 3 tomatoes, cored and cut into wedges

Method
 

  1. 1.
  2. Cook bacon in a twelve-inch nonstick skillet over medium-high heat until crisp, about 5 minutes; transfer to a paper towel–lined plate.
  3. 2.
  4. Whisk together Mayonnaise, coconut milk, water, vinegar, garlic powder, dried parsley, sea salt, and pepper until well combined.
  5. 3.
  6. Divide iceberg wedges and tomatoes among six plates. Spoon dressing over top and garnish with bacon.
  7. Serve.

Tried this recipe?

Let us know how it was!