Vegetarian Cobb Salad

Cuisine

American

Servings

4

Total time

21 min

Prep

15 min

Cook

6 min

Difficulty

medium

Ingredients

• 2 Count romaine lettuce - 2 hearts (12 ounces), 2 hearts; 12 ounces total
• 4 Each hard-boiled eggs - 4 large, Use hard-boiled eggs; slice before assembling.
• 1 Each avocado - 1 large, diced
• 2 Cup cherry tomatoes - 2 cups, halved
• 0.5 Cup blue cheese crumbles - 1/2 cup (2 ounces), 2 ounces by weight
• 6 Ounce tempeh bacon - 6 ounces, Cook until browned and crisp at the edges.
• 3 Tablespoon extra-virgin olive oil - 3 tablespoons
• 2 Tablespoon red wine vinegar - 2 tablespoons
• 1 Teaspoon Dijon mustard - 1 teaspoon
• 1 Teaspoon honey - 1 teaspoon
• 0.5 Teaspoon kosher salt - 1/2 teaspoon
• 0.25 Teaspoon black pepper - 1/4 teaspoon

Instructions

1. Prepare the salad ingredients

   1. *Chop the romaine*, *halve the cherry tomatoes*, *dice the avocado*, and *slice the hard-boiled eggs*.

2. Cook the tempeh bacon

   2. Heat a large skillet over medium heat, add the tempeh bacon, and cook for *2 to 3 minutes per side* until *browned and crisp at the edges*.

3. Whisk the dressing

   3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, kosher salt, and black pepper until the dressing is *smooth and lightly thickened*.

4. Arrange the Cobb salad

   4. Spread the romaine on a large platter, then arrange the eggs, avocado, cherry tomatoes, blue cheese crumbles, and tempeh bacon in *neat rows* over the top.

5. Dress and serve

   5. Drizzle with the dressing just before serving, then *serve immediately* while the romaine is *crisp* and the tempeh bacon is *warm or room temperature*.