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TJP Cobb Salad

My TJP Cobb Salad is the perfect way to use leftover hardboiled eggs and turn them into a large, hearty salad for a simple dinner this week. Check out this plant-based spin on classic Cobb salad!

Prep:

15

minutes

Cook:

0

minutes

TOtal:

15

minutes

Ingredients

2 medium heads romaine lettuce, chopped

1 pint grape (or cherry) tomatoes, cut in half

8 ounces plant-based chick’n, such as Tofurky brand

4 ounces crumbled blue cheese

1 large ripe avocado, peeled, pitted, diced

2/3 cup smokehouse-style almonds, roughly chopped

4 eggs, hard boiled and peeled

1/2 cup finely minced fresh chives 

Dressing of your choice - honey mustard is my favorite with this salad, but red wine vinaigrette is traditional

Instructions

  1. On a large platter, start by making a bed of chopped romaine lettuce. 
  2. Arrange the halved tomatoes, chick’n pieces, crumbled blue cheese, diced avocado, and chopped almonds in rows on top of the romaine lettuce. 
  3. Cut the hard-boiled eggs in half, sprinkle each half with salt and pepper, and arrange on the platter. 
  4. Sprinkle minced fresh chives evenly over the whole salad. 
  5. Allow each person to serve their salad and dress it as they choose. With these flavors, my favorite dressing choice is a honey mustard, but red wine vinaigrette is traditionally served with Cobb salad. If you really like blue cheese, blue cheese dressing is also a delicious choice.