• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot Recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Simple Vegan Recipes » Vegan Salad Recipes

    Vegan wedge salad with a Russian twist

    Last Modified: Sep 9, 2021 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    image collage showing wedge salad ingredients next to the finished salad
    vegan wedge salad with dark croutons, pickled onions, bacon, and creamy dressing on a white plate
    vegan wedge salad with dark croutons, pickled onions, bacon, and creamy dressing on a white plate
    image collage showing preparing the lettuce for the wedge salad

    Wedges are BACK, baby! This vegan wedge salad doesn't use any blue cheese dressing. Instead, it goes a deliciously different direction.

    vegan wedge salad with dark croutons, pickled onions, bacon, and creamy dressing on a white plate

    This vegan wedge salad is based on the Russian Wedgie that Dave and I had at Modern Times Dankness Dojo in Downtown LA. Unfortunately, since our visit, it looks like the DTLA location has closed, but there are other locations to check out! I can't vouch for their menus, though, since I haven't been.

    It stars crisp, iceberg lettuce topped with a mix of smoky, salty, and crunchy ingredients and finished with creamy, vegan Russian dressing.

    It is an absolute dream, and I can't wait for you to eat it!

    Jump To:
    • Recipe notes
    • How to store leftovers
    • Vegan wedge salad with a Russian twist

    Recipe notes

    Don't be overwhelmed by the length of the recipe below. There are quite a few from-scratch elements, but each one is incredibly easy to make. Let's break down the order of operations.

    image collage of diced beets, diced dark rye bread, and the beets and bread on the roasting pan

    I recommend getting the beets into the oven first, then making the pickled onions and dressing while the beets and croutons bake. These are oven adaptations of my air fryer beets and air fryer croutons. You're using the oven here, so you can cook both at the same time. If you have two air fryers, feel free to prepare them that way instead.

    image collage showing sliced onions with brine ingredients, onion in the mason jar, and onions with the brine poured over them

    While the beets and croutons are in the oven, pickle the onions, whisk together the Russian dressing, and slice the lettuce.

    Put it all together, and you have got the salad of your DREAMS, my friends!.

    image collage showing preparing the lettuce for the wedge salad

    How to store leftovers

    If you are not planning to serve all four salads, I recommend storing the ingredients separately. Here are instructions for each:

    • The pickled onions will keep for two to three weeks in an airtight container in the fridge.
    • The beets will keep for three to four days in a container in the fridge.
    • Store the croutons in an airtight container in the pantry, where they keep for seven to 10 days.
    • The dressing will keep for three to five days in an airtight container in the fridge.
    jar of vegan Russian dressing on a dark brown table
    • Loosely wrap the lettuce in a plastic bag, where it will stay fresh for a day or two in the fridge.

    If you have leftover prepared salad, store it in the fridge, and eat it within two days of preparing. It will get soggy with time, but the flavor is still amazing!

    vegan wedge salad with dark croutons, pickled onions, bacon, and creamy dressing on a white plate

    Vegan wedge salad with a Russian twist

    Wedges are BACK, baby! This vegan wedge salad doesn't use any blue cheese dressing. Instead, it goes a deliciously different direction.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course, Salad
    Cuisine: Vegan
    Keyword: vegan wedge salad
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 728kcal
    Author: Becky Striepe

    Ingredients

    For the beets

    • 2 cups diced beets - ½" pieces
    • 1 teaspoon olive oil
    • ¼ teaspoon sea salt
    • ½ teaspoon garlic powder

    For the croutons

    • 2 cups diced rye bread - ½" pieces
    • 2 tablespoons olive oil
    • ½ teaspoon garlic powder
    • ¼ teaspoon sea salt

    For the pickled onions

    • 1 sliced red onion - about 2 cups
    • ½ cup apple cider vinegar
    • 1 cup water
    • 1 ½ teaspoons sea salt
    • ¼ cup sugar

    For the dressing

    • ½ cup vegan mayo
    • ¼ cup ketchup
    • 2 tablespoons prepared horseradish - or more, to taste. See note.
    • 1 teaspoon onion powder
    • 1 teaspoon vegan Worcestershire sauce
    • salt - to taste

    For the salad

    • 1 small head of iceberg lettuce
    • ¼ cup Bacos - or other vegan bacon bits

    Instructions

    • Preheat the oven to 400° F.

    Bake the beets and croutons

    • In a large bowl, combine the beet ingredients, toss to coat, then spread onto half of a lined sheetpan. Bake for 15-20 minutes, stirring once.
    • Toss the crouton ingredients together in a large bowl, then, when the timer for the beets goes off, arrange the croutons on the other half of lined sheetpan. Bake for 10-15 minutes, checking in every 3-5 minutes for doneness.

    Meanwhile, pickle the onions

    • Stuff the onions into a pint-size mason jar.
    • Combine the remaining pickled onion ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and pour the hot brine into your jar. The heat from the brine will soften the onions.

    Make the dressing

    • Combine all of the dressing ingredients, except the salt, in a small bowl, and whisk to combine. Season with salt, to taste.

    Assemble the salad

    • Use a large knife to slice the lettuce into 4 wedges. Place each wedge pointy-side-up on a plate. Remove some of the upper leaves, so your lettuce piece forms sort of a shallow cup. Save those leaves for another use -- salad, sandwich, etc.
    • Top each wedge with ¼ of the beets, croutons, and Bacos. Then, drizzle each wedge with 1-2 tablespoons of the dressing and 1-2 tablespoons of the onions. You will likely have leftover onions and dressing, so set these out in case anyone wants extra on their salads.

    Video

    Notes

    The prepared horseradish you are looking for comes in a jar, often in the section of the store where they stock pickles. The jar should ideally contain just horseradish, vinegar, and salt. Beet horseradish is okay, but make sure you don't get horseradish sauce or a variety that contains dairy, as it will not give you the right results.
    Conventional Worcestershire sauces contain anchovies, but a lot of store brands are vegan, because anchovies are a pricier ingredient. Just check ingredients to find one that's anchovy-free.

    Nutrition

    Nutrition Facts
    Vegan wedge salad with a Russian twist
    Amount per Serving
    Calories
    728
    % Daily Value*
    Fat
     
    32
    g
    49
    %
    Saturated Fat
     
    5
    g
    25
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    7
    g
    Sodium
     
    2298
    mg
    96
    %
    Potassium
     
    711
    mg
    20
    %
    Carbohydrates
     
    96
    g
    32
    %
    Fiber
     
    11
    g
    44
    %
    Sugar
     
    33
    g
    37
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    731
    IU
    15
    %
    Vitamin C
     
    14
    mg
    17
    %
    Calcium
     
    133
    mg
    13
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan Salad Recipes

    • Curried Couscous Salad with Sheet Pan Vegetables
    • Israeli Couscous Salad Recipe with Creamy Avocado Dressing
    • Vegan mashed chickpea salad with grapes
    • Kale Salad with Apples, Walnuts, and Warm Cranberry Vinaigrette

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Have a question? Tried this recipe? Share your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • Two-ingredient Instant Pot yogurt from soy milk
    • Vegan spinach artichoke dip with garlic cashew cream
    • Crispy, flavorful air fryer tofu

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter