#crisplettuce

This Vegan Spring Wedge Salad is a tasty and cool dish that is perfect for the warmer months. Cherry tomatoes, cucumber, red onion, and fresh parsley are piled on top of crisp iceberg lettuce. The rich and tangy vegan ranch dressing goes well with the smoky apple bits, which give the salad a great crunch and a hint of sweetness.

Ingredients: 1 head iceberg lettuce, cut into wedges. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh parsley, chopped. For Vegan Ranch Dressing:. 1/2 cup vegan mayonnaise. 1/4 cup unsweetened almond milk. 1 tablespoon apple cider vinegar. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 tablespoon fresh chives, chopped. Salt and pepper to taste. For Smoky Apple Bits:. 1 apple, diced. 1 teaspoon smoked paprika. 1 teaspoon maple syrup. 1/2 teaspoon liquid smoke. 1 tablespoon olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the apple dices in a bowl and mix them with the smoked paprika, maple syrup, liquid smoke, and olive oil until they are all covered. Spread the apple pieces that have been coated out on a baking sheet that has been lined with parchment paper. Bake for 15 to 20 minutes, or until they are crispy and slightly caramelized. Leave to cool. Mix the vegan ranch dressing ingredients in a small bowl with a whisk until the dressing is smooth and creamy. Make the seasonings taste better. Put the wedges of iceberg lettuce on a platter to serve. Sliced cucumber, red onion, cherry tomatoes, and fresh parsley should be put on top. Add the vegan ranch dressing to the salad and then sprinkle the apple bits that have been smoked on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Salmon Scrambled Egg Rolls are a delightful fusion of flavors. Tender flakes of salmon are combined with fluffy scrambled eggs, wrapped in delicate rice paper with crisp lettuce, and served with a tangy soy-based dipping sauce.

Ingredients: 4 ounces cooked salmon fillet, flaked. 4 large eggs, beaten. 2 tablespoons chopped chives. Salt and pepper to taste. 4 large lettuce leaves. 4 rice paper wrappers. 1/4 cup soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon honey. Sriracha sauce optional.

Instructions: Put the flaked salmon, beaten eggs, chopped chives, salt, and pepper in a bowl. The egg mix should be added to a nonstick skillet that is hot over medium heat. While cooking, stir the eggs every now and then until they are fully cooked. Take it off the heat and let it cool down a bit. Mix the dipping sauce together with honey, soy sauce, sesame oil, rice vinegar, and Sriracha sauce if you're using it. For a few seconds, dip each rice paper wrapper into warm water to make it soft. Each wrapper should have a lettuce leaf on it. Place some of the scrambled salmon and eggs on each lettuce leaf. Fold the sides of the wrapper over the filling, and then roll it up tightly to cover it all. Put the egg rolls out with the sauce to go with them. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

This refreshing salad features crisp Little Gem lettuce drizzled with a zesty herb dressing, perfect for a light and flavorful vegan meal.

Ingredients: 2 heads Little Gem lettuce, halved lengthwise. 1/4 cup vegan mayonnaise. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh parsley. 1 tablespoon chopped fresh dill. 1 tablespoon lemon juice. 1/4 teaspoon garlic powder. Salt and pepper, to taste. 2 tablespoons chopped walnuts, toasted optional.

Instructions: In a small bowl, mix together vegan mayonnaise, chives, parsley, dill, lemon juice, garlic powder, salt, and pepper to make the herb dressing. Place Little Gem lettuce halves on serving plates. Drizzle herb dressing over the lettuce halves. Sprinkle with toasted walnuts if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes