Over the last several years I’ve worked with a number of clients coming from a highly processed diet, and this salad has been a tasty way to help them start transitioning toward a more vegetable-centric lifestyle.
It has plenty of filling and comforting toppings, like hardboiled eggs and feta cheese, but the rest of the plate is loaded with leafy greens and non-starchy vegetables. It’s a delicious way to crowd-out less desirable choices while filling up on nutrient-rich foods.
Dressed with my popular Honey Dijon Dressing, each bite of this salad is loaded with flavor. It makes an easy packed lunch for the work week, since the salad ingredients are sturdy enough to travel together in the same bowl– you’ll just need to store the dressing separately until ready to serve. I hope you enjoy it!
Vegetarian Cobb Salad
1 romaine heart, chopped
2 hard boiled eggs*, chopped
1 ounce raw goat feta
1 cup cherry tomatoes, chopped
1/2 cup chopped bell pepper
1 green onion, thinly sliced
3-4 tablespoons Honey Dijon Dressing (<– recipe link)
Assemble the salad ingredients together in a large bowl, and toss with the dresing to coat well. Serve immediately!
*Tip: For perfect hard-boiled eggs, try steaming them. Fit a steam basket into a small saucepan filled with an inch of water, and bring it to a boil. Add as many eggs as you’d like, creating a single layer in the steam basket, cover, and lower the heat. Steam for 10-12 minutes then rinse with cold water and store in the fridge until ready to use.
- 1 romaine heart, chopped
- 2 hard boiled eggs*, chopped
- 1 ounce raw goat feta
- 1 cup cherry tomatoes, chopped
- ½ cup chopped bell pepper
- 1 green onion, thinly sliced
- 3-4 tablespoons Honey Dijon Dressing
- Assemble the salad ingredients together in a large bowl, and toss with the dresing to coat well. Serve immediately!
Reader Feedback: What’s your favorite type of salad?