Vegetarian Cobb Salad
User Reviews
5
Vegetarian Cobb Salad
Description
This recipe assembles a Cobb-style salad using vegetarian-friendly ingredients. The dressing is a blend of shallots, red wine vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper, emulsified in a blender for smoothness. The salad layers start with the dressing at the bottom, followed by firm vegetables like tomatoes and chickpeas, then softer ingredients like eggs and blue cheese, and finally leafy greens on top. The layers keep ingredients separate to prevent sogginess during storage.
Layering in jars allows the salad to be made ahead and stored in the refrigerator for up to 4-5 days without the greens wilting. When ready to eat, flipping the jar into a bowl mixes all ingredients with the dressing freshly. This method is practical for meal prep and portion control.
The salad combines fresh vegetable flavors with creamy avocado and eggs, and protein from chickpeas. Blue cheese adds a sharp tang if included. The vinaigrette provides a zesty acidity balancing the richness of the cheese and avocado. Parsley adds an herbal note within the greens layer, providing color and freshness.
The salad is versatile and adaptable; ingredients can be modified to taste, but following the layering method helps maintain texture and freshness for several days. Using 32-ounce mason jars offers practical serving sizes for meal planning.
Ingredients
- 4 cups romaine lettuce chopped
- 4 cups baby spinach
- 4 egg chopped, hard boiled
- 1 chickpeas rinsed and drained, canned
- 1 pint cherry tomato halved
- 1 avocado pitted and cubed
- 4 ounces blue cheese crumbles optional, Roth Cheese Flavor Ups single-serve
- 2 tablespoons parsley minced, fresh
Dressing
- 1 shallot roughly cut, small
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the dressing by placing all the ingredients in a small food processor or blender, and allow the mixture to emulsify. Divide the dressing equally between four jars.
- Place the moist vegetables and firm ingredients in the second layer on top of the dressing, including the tomatoes and chickpeas. I would also recommend adding the avocado here so the acidity from the vinaigrette helps to slow down the browning.
- Place the more delicate ingredients in the third layer, including the eggs and the blue cheese (if using).
- Finally add the leafy greens on the top, including the spinach, romaine lettuce and parsley; then seal the jars tight.
- To eat, just flip the jar into a large bowl and enjoy!
Notes
- Store prepared salad jars upright in the fridge to keep dressing separate from greens and prevent wilting; keeps fresh for 4-5 days.
- Use 32-ounce mason jars for ideal portion size and easy meal prep.
- The salad ingredients can be customized, but layering as described helps maintain texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 22g | 44% |
| Fat | 37g | 57% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 208mg | 69% |
| Sodium | 1424mg | 59% |
| Potassium | 1106mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 8219IU | 164% |
| Vitamin C | 45mg | 50% |
| Calcium | 279mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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