Vegetarian Wedge

Ingredients

• ¼ cup chopped walnuts
• 6 slices vegan bacon, chopped
• ¼ DOLE® Lemon, juiced (about 1 tablespoon)
• ⅓ cup plain dairy free soy yogurt alternative
• 1 tablespoon ranch seasoning
• ½ teaspoon ground mustard
• 1 medium head DOLE® Iceberg Lettuce, trimmed and quartered
• 2 DOLE® Radishes, thinly sliced
• 1 DOLE® Avocado, peeled, pitted and chopped
• 1 cup halved cherry tomatoes

Directions

1. Toast walnuts in a large skillet over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. Cook bacon in a skillet over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
3. Whisk lemon juice, yogurt, seasoning and mustard in a small bowl. Makes about ½ cup.
4. Divide lettuce over 4 dinner plates; drizzle with lemon juice mixture and sprinkle with radishes, avocado, tomatoes, bacon and walnuts.

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