Vegan Cobb Salad
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)

Vegan Cobb Salad

NUTRITION · PER SERVING30M COOK
CAL 54%·PRO 45%
CARBS 34G13% OF CAL
16G FIBER3G OTHER15G TOTAL SUGAR
FAT 96G80% OF CAL
32G SAT64G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based Cobb salad with vegan chicken, bacon, and cheese tossed with fresh vegetables and vinaigrette. Light and filling.

mainamericansaladchickenporkgluten freevegan
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large head of lettuce (rinsed and chopped* (can use romaine, butter, iceberg lettuce or a mix) (495 grams))
  • 4 green onions (sliced (25 grams))
  • 1 cup grape tomatoes (halved (150 grams))
  • 1 cup shredded carrot (165 grams)
  • 1 cup vegan cheese (shredded or cubed (120 grams) *see brand recommendations below)
  • ½ cucumber (sliced (150 grams))
  • 1 (8-9 ounce) package vegan chicken strips
  • 1 (5 - 7 ounce) package vegan bacon (or tempeh, cooked and chopped (approximately 165 grams) *see brand recommendations below)
  • 1 large avocado (sliced (200 grams))
  • 3 tablespoons red wine vinegar (or balsamic vinegar (40 grams))
  • 1 tablespoon fresh lemon juice ((14 grams))
  • 1 ½ teaspoon Dijon mustard ((7.5 grams))
  • ¼ teaspoon salt ((1 gram))
  • ¼ teaspoon black pepper ((1 gram))
  • 1 garlic cloves ((minced (4 grams))
  • 1 teaspoon dried oregano ((1 gram))
  • ⅓ cup olive oil ((210 grams))
  • ½ teaspoon maple syrup or granulated sugar (optional (2.5 grams))
PREP
30M
SODIUM
1810MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.