Vegan BLT Summer Salad with Maple Mustard Dressing
Vegan BLT Summer Salad - everyone’s favorite sandwich - in the form of a bowl! Juicy ripe tomatoes, smoky tofu bacon, red onion, charred corn on the cob, bell peppers, crisp cucumbers, and tangy maple-mustard dressing combine to make the perfect summer salad!
Ingredients
- Tofu Bacon
- Mixed Greens of Choice
- ½ Red Onion Sliced
- ½ Bell Pepper Sliced
- 1 Cucumber Sliced
- 1 Pint Cherry Tomatoes
- 2 Corn on the Cob Shucked
Maple-Mustard Dressing
- ¼ Cup Vegan Mayo
- 1 Tbsp Each: Yellow Mustard, Grainy Mustard, & Dijon
- 1 - 2 tablespoon Maple Syrup Adjust to your preference
Instructions
- Cook the tofu bacon. Once cool enough to handle, cut into thin strips or bits.
- While your tofu bacon is in the oven, prepare the corn (if using fresh corn on the cob). Char the ears of corn in a cast-iron skillet over medium-high heat for about 15 minutes, rotating every 5 minutes, or until there's an even char on all sides. Once cool enough to handle, slice off the kernels.
- Whisk or combine dressing ingredients in a mason jar and shake well to combine.
- Place lettuce on a large serving platter or in a salad bowl and top with remaining ingredients. (I like to serve while the tofu bacon is still warm)
- Drizzle with dressing right before serving.
Nutrition
Calories: 240kcalCarbohydrates: 22gProtein: 9gFat: 13gSaturated Fat: 2gTrans Fat: 1gSodium: 530mgPotassium: 590mgFiber: 3gSugar: 13gVitamin A: 823IUVitamin C: 36mgCalcium: 60mgIron: 1mg
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