Balsamic Marinated Tomatoes

1. Half or quarter 1 pint grape tomatoes (I prefer them quartered) and set aside in a bowl.
2. In a small mixing bowl whisk together 1 clove minced garlic, 2 Tablespoons olive oil, 1 Tablespoon balsamic vinegar, ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon dried basil.
3. Pour the balsamic marinade over the grape tomatoes and stir to coat.
4. Store in the refrigerator in an air-tight container at least 30 minutes before serving but overnight is best.

Dairy-Free Ranch Dressing

1. In a mason jar, mix together ½ cup mayonnaise, ¼ cup oat milk, and ½ teaspoon apple cider vinegar with a small whisk.
2. Next add 1 clove microplaned garlic, ½ teaspoon dried parsley, ½ teaspoon dried dill, ½ teaspoon dried chive, ¼ teaspoon salt, and ¼ teaspoon pepper.
3. Whisk until smooth and store in the refrigerator for up to 1 week.

Assemble the Wedge Salad

1. Prepare the head of iceberg lettuce and cut into quarters.
2. Place one quarter of the iceberg lettuce rounded side down on a plate.
3. Top the lettuce wedge with marinated grape tomatoes, be sure to drizzle some of that delicious balsamic marinade on top and into the the layers of the lettuce.
4. Sprinkle with chopped bacon.
5. Drizzle on a few tablespoons of dairy-free ranch dressing.Sprinkle with green onion.
6. Add a drizzle of balsamic glaze (for some extra deliciousness) and enjoy!