Go Back
Print Recipe

Rainbow Cobb Salad

COMFORT FOOD SALAD? Yes it’s possible! We’re taking the old fashioned American favorite COBB SALAD and making it not only vegan but HEALTHY in this version called RAINBOW COBB SALAD! Just wait till you see how delicious a meal-in-a-salad can be!
Course: Salad
Cuisine: American
Keyword: vegan

Ingredients

  • Salad:
  • 6 cups chopped greens of choice: romaine red leaf lettuce, arugula, kale
  • 2 cups sliced red cabbage
  • ½ cup Marinated Red Onions
  • 1 ripe avocado
  • ½ English cucumber halved and sliced
  • 1 cup frozen corn thawed
  • 10 cherry tomatoes halved
  • 4 medium Yukon Gold potatoes cut into ½ inch cubes
  • Black salt “Kala namak” optional
  • Vegan tempeh bacon Lightlife brand for example
  • 1 cup Butler Soy Curls
  • ½ cup Edwards Better than Bullion
  • Marinated Beans using the remaining chickpeas from the dressing
  • ½ cup pomegranate kernels
  • “Blue Cheese” Dressing:
  • 1 1/2 cup Tofu-Cashew Mayo
  • 3 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon onion powder
  • ½ teaspoon dill
  • ¼ teaspoon salt
  • 1 1/2 tablespoons nutritional yeast
  • ¼ teaspoon liquid smoke optional
  • Black pepper to taste
  • ¼ cup chickpeas mashed in a bowl with a fork to chop

Instructions

  • Heat the oven to 425.
  • Heat a pot of water to boiling, add a pinch of salt and then add the potato pieces. Stir and cook at medium low until the potatoes are just tender – about 7-10 minutes. Remove and allow them to cool in a large bowl.
  • Crumble the bouillon cube on the soy curls in a small bowl. Add hot water, stir to dissolve the cubes and marinate the soy curls for about 10 minutes, then drain well.
  • While the soy curls are marinating, lay the “bacon” pieces on a lightly oiled cookie sheet. Broil the “bacon” on both sides for about 5 minutes until crispy, cooled and cut into ¾ inch pieces. Don’t use parchment paper as it will burn.
  • After the “bacon” is crispy, lay the soy curls on a lightly oiled cookie sheet and broil for about 5-7 minutes until browned and crispy.
  • In 4 shallow salad bowls, arrange the greens.
  • Toss the potatoes with a dash black salt to add an eggy flavor.
  • Add sections of the salad ingredients over the lettuce in the serving bowls.
  • Drizzle on the dressing and enjoy!