Romaine Wedge Salad with Carrot Ginger Dressing


A classic wedge salad usually comprises of iceberg lettuce but I used Romaine because I thought it would be better since iceberg lettuce hardly have any nutrients.  This is not the traditional wedge salad but my carrot ginger dressing will make your eyes light up.



  • 2 heads mini romaine lettuces (or 1 head regular romaine lettuce)
  • 1/3 cup red onion, chopped
  • 2 Roma tomatoes, chopped
  • 1 stalk green onion, chopped
  • 1/3 cup walnuts, toasted and chopped
  • 2 cups croutons

Carrot Ginger Dressing

  • 6 oz carrot, peeled and coarsely chopped
  • 3 oz onion, coarsely chopped
  • 1 tablespoons peeled fresh ginger
  • 4 tablespoons apple cider vinegar
  • 1/2 cup canola oil
  • 2 tablespoons soy sauce
  • 2 tablespoons honey powder
  • Pink salt and pepper to taste


  1. Combine all of the salad dressing ingredients  in a blender and blend until completely smooth. (Add more salt to adjust to your taste or if it’s too sour, add some more honey)
  2. Pour the dressing in a glass jar and chill in the refrigerator for one hour. ( Dressing can be used immediately or refrigerated in a tightly sealed container for up to 3 days)
  3. Cut mini romaine lettuce in half and place them in a plate.
  4. Drizzle 2-3 tablespoons of dressing on each romaine lettuce and mound chopped red onion, tomatoes, green onions, walnuts, and croutons.
  5. Pass the remaining dressing at the table.

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