Vegetarian Cobb Salad

This salad is the right way to celebrate spring! Completely milk and meat free, topped with homemade basil garlic croutons, and a spicy southwest dressing-this salad is craveable! It’s easy to throw together so I’m sure you’ll be like me and make it over and over!

Vegetarian Cobb Salad

Prep time: 20 mins. Servings: 2

Ingredients:

Salad:
2 cups iceberg lettuce
2 cups baby spinach leaves
1 Roma tomato
1 scallion
2 whole white mushrooms
1 cooked cob of corn(or 1 cup)
1 hard boiled egg
1/2 orange bell pepper
2 slices of whole wheat bread of your choice
1 tbs olive oil
4 leaves of fresh basil
1 tsp garlic powder
Salt and pepper

Spicy Southwest Dressing:
2 tbs salsa
2 tbs vegan sour cream
1 tsp Sriracha
1/4 tsp sea salt
1/8 tsp pepper
1/2 tsp garlic powder

Cube the bread into small 1/2-1 inch cubes. You can use any bread you have at home. I had a thick whole wheat sliced bread and it worked great! Gluten free, French bread, homemade-it will all work! After cubing the bread, place it in a bowl and drizzle with olive oil. Sprinkle with garlic powder, salt and pepper. Finely dice the basil leaves and add them to the bowl. Mix with your finger until all the pieces are coated. Spread them on a baking sheet lined with foil and previously sprayed with cooking spray or oil. Turn the oven to broil and put the bread in. Watch carefully so it doesn’t burn-it only takes about 1-2 minutes to brown, depending on your oven. Pull the croutons out of the oven and flip them over so the unbrowned side is facing up. Place them back in the oven and toast the second side. Pull them out and set aside to cool.
Layer two large salad bowls with both lettuce greens side by side. Slice tomatoes, mushrooms, pepper, onion, and boiled egg. Cut the corn off the cob(I used leftover grilled corn and it was perfect!). Split the veggies and eggs into two portions and add a portion of each item to the two salads in rows. Add cooled croutons.
In a small bowl, mix salsa, vegan sour cream, Sriracha, garlic, salt and pepper. Stir until well blended. Drizzle in a long row over the salad. Serve immediately and enjoy!!

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