5 from 21 votes
Vegetarian Cobb Salad
This Vegetarian Cobb Salad layers crisp romaine or mixed greens with halved cherry tomatoes, sliced avocado, hard-boiled eggs, mushroom bacon, roasted chickpeas, and optional crumbled gorgonzola cheese. It is dressed with a tangy red wine vinaigrette that combines vinegar, olive oil, mustard, maple syrup, and herbs. The combination brings varied textures and flavors into each bite, making a filling and balanced salad ideal for lunch or light dinner.
Prep Time
15 mins
Total Time
15 mins
Servings:
2
Calories:
448 kcal
Course:
Salad
Cuisine:
American
Ingredients
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon brown mustard spicy
- 2 tablespoons maple syrup
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon oregano dried
Cobb Salad
- 4 cups romaine lettuce or mixed greens, chopped
- 1 cup cherry tomato sliced in half
- 1 avocado , sliced
- 3 egg peeled and sliced, hard boiled
- 1/4 cup mushroom bacon
- 1 cup chickpeas optional, roasted
- 1/4 cup gorgonzola cheese optional, crumbled
Instructions
- To prepare the red wine vinaigrette, combine the vinegar, olive oil, mustard, maple syrup, salt, pepper, and oregano in a small jar or bowl. Whisk well to combine, then set it aside. Prepare the other components, like mushroom bacon, eggs, and chickpeas, if you haven't already.
- To assemble the salad, add the lettuce to two large serving bowls, then top with the cherry tomatoes, avocado, hard boiled eggs, mushroom bacon, roasted chickpeas, and cheese, if using.
- Drizzle the dressing over the top of each salad (you won't use it all-- start with 2 tablespoons per serving) then toss and enjoy it right away. You'll get a little bite of everything in each forkful! Store any leftover components in an airtight container in the fridge for up to 5 days. They are best stored separately, so the lettuce won't get soggy.
Cup of Yum
Notes
- Nutrition info estimates about one serving with 2 tablespoons of dressing but may vary.
- Store leftover ingredients separately in airtight containers to keep freshness.
- Use red wine vinaigrette dressing to add balanced acidity and sweetness.
Nutrition Information
Calories
448kcal
(22%)
Carbohydrates
20g
(7%)
Protein
12g
(24%)
Fat
37g
(57%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
23g
(115%)
Cholesterol
280mg
(93%)
Sodium
195mg
(8%)
Potassium
780mg
(17%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
906IU
(18%)
Vitamin C
27mg
(30%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 448
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 12g | 24% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 280mg | 93% |
| Sodium | 195mg | 8% |
| Potassium | 780mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 906IU | 18% |
| Vitamin C | 27mg | 30% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.