The Cheesecake Factory's Vegan Cobb Salad
This salad is a super-satisfying mix of fresh veggies, quinoa, garbanzo beans, and sunflower seeds. It's great for a light dinner or hearty lunch.
Ingredients · Servings 2
- 8 ounce baby lettuce mix
- 4 ounce butter lettuce, 1" pieces
- 3 ounce balsamic vinaigrette*
- 1/2 teaspoon whole-grain mustard*
- 3 ounce quinoa, cooked
- 1 tablespoon marcona almonds, chopped 1/4"
- 1 tablespoon sunflower seeds
- 2 teaspoon extra virgin olive oil
- pinch kosher salt
- pinch ground black pepper
- 1 avocado, cut into 1/2" pieces
- 4 ounce cherry tomatoes, cut in half
- 3 ounce garbanzo beans, cooked
- 3 ounce cucumbers, cut into 1/2" pieces
- 3 ounce red beets, cooked, cut into 1/2" pieces
- 2 ounce green beans, blanched, cut into 1/2" pieces
- 2 ounce asparagus, blanched, cut into 1/2" pieces
- 2 ounce balsamic vinaigrette*
Method · 45 min
- Place the baby and butter lettuces into a mixing bowl.
- Combine the balsamic vinaigrette and whole grain mustard.
- Pour the dressing into the bowl and gently toss the ingredients together.
- Place equal amounts of the lettuce mixture into two chilled salad bowls.
- Cook quinoa according to package directions (about 10-20 minutes).
- Cook and blanch green beans, aspagargus and red beets ahead of time (about 10-20 minutes).
- Place the quinoa, Marcona almonds and sunflower seeds into a clean a mixing bowl.
- Drizzle the extra virgin olive oil into the bowl and season with salt and pepper.
- Gently toss ingredients together.
- Place equal amounts of the quinoa mixture and all other remaining ingredients side-by-side (in rows) over each salad.
- Pour a little more balsamic vinaigrette evenly over each salad.
