Vegetarian Cobb Salad Recipe

The tangy yogurt-herb dressing ties it all together; feel free to use dairy-free yogurt to suit your dietary needs.

This recipe is: gluten free, vegetarian

Prep time: 25 minutes

Serves 4

Ingredients

Dressing:

• ½ cup plain low-fat or nonfat Greek yogurt (or nondairy yogurt)
• ¼ ripe avocado
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• ¼ cup fresh parsley leaves
• 3 tablespoons roughly chopped fresh dill
• ½ teaspoon honey or maple syrup
• 1 teaspoon garlic powder
• ¼ teaspoon onion powder
• Fine sea salt and freshly ground black pepper

Salad:

• 4 romaine hearts, chopped (about 8 cups)
• 1 large carrot, shredded (about 1 ¼ cups)
• 4 medium-size packaged cooked beets, chopped (about 2 cups)
• 1 cup cherry tomatoes, halved
• ½ cup chopped toasted walnuts
• 1 cup canned chickpeas, drained and rinsed
• ¼ cup crumbled blue cheese (optional)

Directions

To make dressing: In a blender or food processor, add the yogurt, avocado, lemon zest and juice, parsley, dill, honey or maple syrup, garlic powder, and onion powder. Then, blend until smooth. Blend in water 1 tablespoon at a time to thin the dressing, if needed. Taste and season with salt and pepper. (Makes about 1 cup.)

To make salad: In a large bowl, toss the lettuce with ¼ cup dressing.

Divide the dressed lettuce among 4 shallow bowls. Then, divide the carrots, beets, tomatoes, walnuts, chickpeas, and cheese (if using) among the bowls.

Drizzle with more dressing, if desired—and toss, if you like—then serve.

Notes:

• You can make the dressing up to 2 days ahead. Keep it covered in a separate container and refrigerate until you’re ready to use it.
• You’ll have some leftover dressing, too. Dress salads with it, use it to liven up chicken or fish, or add a spoonful to tuna salad for some added zing.

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