Veggie Cobb Salad by Lory
Patti
ingredients
- 6 strips Veggie Bacon (lightlife)
- 1 c cooked chicken strips(optional)
- Kosher salt
- 10 c lightly packed mixed salad greens
- 1 lge tomato cored, seeded, chopped
- 1 lge avocado, thinly sliced
- 2/3 c crumbled blue cheese
- 2 hard cooked eggs, peeled, quartered
- 1 c fresh/frozen corn kernels
- 1/4 c chopped parsley
- 1 c Balsamic Vinaigrette
- balsamic vinegar
- Dijon mustard
- clove garlic, minced
- kosher salt
- olive oil
- grinds black pepper; more to taste
directions
- 1
Cut veggie bacon into 1/2” strips, cook in frying pan until crisp.
- 2
In large bowl add salad greens, arrange all the ingredients in sections on top. Before serving scatter parsley over the top and salt & pepper to taste. Then drizzle the vinaigrette and toss.
- 3
Balsamic Vinaigrette:
- 4
3 Tbs balsamic vinegar
- 5
2 tsp Dijon mustard
- 6
1 sml clove garlic, minced
- 7
1 tsp kosher salt
- 8
3/4 olive oil
- 9
5 grinds black pepper; more to taste
- 10
In small bowl, whisk together the vinegar, mustard, garlic, salt & pepper. Whisking constantly, add oil slowly. Season to taste
Source: Patti
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