Vegetarian Cobb Salad

  • 15 mins total
  • 10 mins prep
  • 5 mins cook
  • serves 1 
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IntroductionSkip To The Recipe

I have been asked quite frequently if I prepare vegetarian dishes. The first dish that came to mind is one of my favorite, which rarely I make at home, is the Cobb salad. So here is what I came up to make it completely vegetarian.

The shallot vinaigrette is something that I created. There are many shallot vinaigrette recipes out there, but I wanted something that was smooth and creamy with my salad. Of course you can play with the powerfulness of the shallot by following the recipe or by softening the pungent flavor of the shallot by adding more olive oil.

The great plus, you will have almost a cup of it and it stores well in an airtight container in your refrigerator. Love the convenience of it all.

Giangi's Kitchen Signature

 

Nutrition Facts
Vegetarian Cobb Salad
Amount Per Serving
Calories 1187 Calories from Fat 1116
% Daily Value*
Total Fat 124g 191%
Saturated Fat 18g 90%
Cholesterol 186mg 62%
Sodium 246mg 10%
Potassium 452mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 5g
Protein 8g 16%
Vitamin A 7.3%
Vitamin C 8.8%
Calcium 2.5%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegetarian Cobb Salad

  • 15 mins total
  • 10 mins prep
  • 5 mins cook
  • serves 1 

Ingredients

Original recipe yields 1 servings

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  • wahed and puld apart butter lettuce
  • 1/2 sliced and per person avocado
  • halved cherry tomatoes
  • 1 per person hard boiled eggs
  • crumbled blue cheese
  • sliced and slightly toasted French baguette
  • 1 small to medum shallots
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white balsamic vinegar
  • 1/2 cup olive oil

Instructions

VEGETARIAN COBB SALAD
  1. In a large salad bowl, place the tomatoes and the butter lettuce. Add 1 to 2 tablespoons of shallot vinaigrette and mix gently well.

  2. Place the salad on a serving plate and add the hardboiled egg, avocado slices and the crumble blue cheese. Add a touch of the vinaigrette in top of the egg.

  3. Spread some of the blue cheese on the toasted French baguette and serve alongside.

SHALLOT VINAIGRETTE
  1. Place all the ingredients in a blender and puree until all the shallot is gone. Taste and adjust the seasoning. If too thick or too pungent (shallot can be quite strong) add more oil to reach the wanted consistency and flavor.

  2. This will make up to a cup of shallot vinaigrette. Can be stored in the refrigerator in an airtight container.

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