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Healthy Vegetarian Cobb Salad

April 21, 2014

Healthy Cobb Salad

Now that it’s officially spring, it’s time for cleansing, beautiful food! Cleansing foods often mean salad, but sometimes we struggle with salads. During spring and summer, we want to eat more fresh food… but with meat-loving family members to keep happy, salads for dinner can be tricky if you are short on time or want to keep things vegetarian. Dinner salads that are vegetarian or vegan need to be hearty and interesting!

Despite skipping the chicken in this cobb salad, there are so many fresh ingredients to keep this salad full and flavorful. Lots of avocado, tomatoes and onions are traditional to cobb salads but give great texture. Yellow peppers replace cheese for a dairy-free salad option and homemade wheat croutons give extra crunch. We finished this salad off with some sweetness and tang from our homemade Healthy Honey Mustard Dressing. No cooking and only fresh raw food makes this vegetarian salad totally easy and completely delicious!

Healthy veggie cobb salad

Enjoy vibrate health and energy with this cobb salad! With all the wonderful produce available now, this is the time to enjoy healthy foods in such a satisfying way! Enjoy!

 

Healthy Vegetarian Cobb Salad Recipe 
Print Recipe

6 cups Organic Mixed Greens or Baby Spinach
1 Tomato, diced
3 Organic Hard boiled Eggs, peeled and quartered
3 inches Cucumber, sliced and quartered
1/3 cup diced Sweet or Purple Onion
1 large Avocado, thinly sliced or cubed
1/3 cup chopped Yellow or Red Pepper
1/3 cup Wheat or Gluten-Free Croutons (Optional)
1/4 cup Shredded Cheddar Cheese (Optional)

Toss with: Homemade Honey Mustard Dressing

Directions:
Begin by cooking eggs to hard boil by your preferred method. We love baking them. Place eggs in muffin tins and bake at 350 for 25-28 minutes. Dump in cold water to cool, peel and quarter for salad.
For homemade croutons, take 1 slice of bread and cut into small cubes. Drizzle with a bit of oil and sprinkle with salt and pepper. Broil on low heat for 3-4 minutes, mixing half way through. Allow to cool.
Prepare dressing by mixing all ingredient together in a bowl until smooth. Set aside.
Wash and dry mixed greens. Arrange greens on serving tray or place in a serving bowl.
Arrange chopped produce and ingredients on the tray over the bed of greens or toss in serving bowl. Dress salad with honey mustard dressing and serve.

Serves 4

 

 

PRINT RECIPE

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Filed Under: Main Courses Tagged With: Vegan

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Comments

  1. Frank says

    May 9, 2014 at 9:06 am

    Love your recipes! This is a beautiful salad. Thanks for the great food inspiration.

    Reply
  2. Bobby says

    April 25, 2014 at 11:53 pm

    Great post! Thank you for sharing with us.

    Reply
  3. Shayla says

    April 24, 2014 at 10:39 am

    GORGEOUS!!

    Reply
    • Annie says

      April 25, 2014 at 9:36 am

      Thank you, Shayla! It was easy to make a pretty salad when fresh produce is always so beautiful!

      Reply
  4. Kelly @ hidden fruits and veggies says

    April 22, 2014 at 6:44 am

    I definitely don’t eat salads as often as I’d like to, mainly because my boyfriend isn’t a fan (ugh, picky meat eaters!). I think this salad might win him over though!

    Reply
    • Annie says

      April 22, 2014 at 1:03 pm

      Haha, yes, I know that situation well. This salad did win my husband over, so worth a shot. :) The real secret is the honey mustard dressing. ;)

      Reply

Trackbacks

  1. Healthy Organic Recipes | Healthy Snacks Blog - Healthy Snacks Blog says:
    August 5, 2015 at 2:24 pm

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  2. Veckans Matkoma Vecka 22 - Matkoma says:
    August 17, 2014 at 1:33 pm

    […] Vegetarisk cobbsallad (Recept från Natural Sweet Recipes) […]

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  3. Veckans Matkoma Vecka 22 - Matkoma - Matkoma says:
    May 30, 2014 at 5:06 am

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Dessert obsessed & plant-based recipes lover. Hi, I'm Annie! Join me in living a natural & sweet life.

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