VEGETARIAN COBB SALAD RECIPES

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VEGETARIAN COBB SALAD | HEALTHYGFFAMILY.COM



Vegetarian Cobb Salad | healthyGFfamily.com image

This hearty, vegetarian version of the classic salad is fresh tasting, flavorful and so satisfying! The perfect mix of savory, salty and tangy. Coconut Bacon recipe from Minimalist Baker.

Provided by Healthy Gluten-free Family

Categories     Salad    Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 26

1 cup cherry or grape tomatoes (rinsed well and cut in half)
1 cup cucumber (skin left on, cut in 1/4 in slices, then quarters)
1 avocado (skin and pit removed, cut in cubes)
1 can chickpeas (rinsed and drained)
1 cup canned corn (rinsed and drained)
2 heaping cups mixed greens
2-4 tablespoons blue cheese
1 tablespoon Scallions (green parts sliced for garnish)
Optional adds: hard boiled eggs (grilled chicken.)
2 cups large flake unsweetened coconut
1 tablespoons grape seed oil (or another neutral oil)
2 tablespoons tamari
1 teaspoon smoked paprika
1 tablespoons maple syrup
1/2 teaspoon liquid smoke*
Pinch sea salt
1/2 teaspoon black pepper
*As the name suggests
2 tablespoons sherry vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
1/8 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Crispy Coconut Bacon
  • Roasted Chickpeas
  • Lemony Dijon Vinaigrette
  • Assemble Salad

WINTER COBB SALAD | MARTHA STEWART



Winter Cobb Salad | Martha Stewart image

Savory tamari-laced tofu and crispy shiitake mushrooms take the place of chicken and bacon in this vegetarian spin on a classic cobb salad. Kale is used as the green home base, and in addition to the plant-based proteins mentioned, it gets topped off with the usual suspects of creamy avocado, cherry tomatoes, hard-cooked eggs, and blue cheese.

Provided by Martha Stewart

Categories     Salad Recipes

Total Time 35 minutes

Prep Time 15 minutes

Number Of Ingredients 11

4 large eggs
1/4 cup red-wine vinegar
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 small bunch lacinato kale (8 ounces), stems removed, leaves sliced into ribbons (6 cups)
1 avocado, pitted, peeled, and sliced
1 cup cherry tomatoes, halved
1/2 cup Crispy Shiitakes
1 1/2 cups All-Purpose Baked Tofu
3 ounces blue cheese, crumbled

Steps:

  • Cover eggs with water in a small saucepan and bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and rinse under cold water. Peel and slice in half.
  • In a medium bowl, whisk together vinegar and garlic. Season with salt and pepper. Slowly add oil, whisking until combined. Season to taste.
  • Season kale with salt and pepper; toss with half of dressing until evenly coated. Transfer to a platter and top with eggs, avocado, tomatoes, shiitakes, and tofu. Season to taste. Sprinkle with cheese, drizzle with remaining dressing, and serve immediately.

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