Butter Lettuce Wedges with Sunflower Seed Dressing, Pears, & Tempeh Bacon

Butter Lettuce Wedges with Sunflower Seed Dressing, Pears, & Tempeh Bacon

Serves: 4

Total Time: 15 minutes

• Dressing (see Note)
• 1/2 cup raw sunflower seeds
• 1/2 cup non-dairy milk
• 1/4 cup apple cider vinegar
• 1 clove garlic
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground black pepper
• Pinch sea salt
• 1 teaspoon dried chives, or 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• Salad
• 2 large heads butter lettuce, cut into quarters
• 2 ripe pears, cored and thinly sliced
• Tempeh bacon, crumbled or chopped (exclude if going for 100% raw)

Add the sunflower seeds through the salt in a high-speed or regular blender and process until very smooth. Add the chives and parsley and pulse a few times to incorporate. Set aside.

Place two butter lettuce wedges each in four bowls. Divide the pear slices, the tempeh bacon and the dressing between the bowls. Serve.

Note: If the dressing is too thick, add water, a little bit at at time, to get the consistency you like.

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