Loaded Cobb Salad
One of the most famous salads of all time! It apparently came about in a restaurant – https://en.wikipedia.org/wiki/Brown_Derby#Hollywood_Brown_Derby Since the 1930’s . The Cobb salad has become one of the most popular in western society. There are lots of great reasons why it is a family household staple. This Cobb is a special one because it is loaded with lots of tasty must haves. In this salad, I added sweet tomatoes, green chives, salty vegan bacon, vegan tofu crumble, blue and cheddar plant based cheese, fresh sweet corn kernels and crispy romaine lettuce. Oh and the dressing is what brings it all together. This salad is fully loaded, filling, gorgeous to look at and simply delicious.
My current favourite plant based bacon right now is from
This Cobb salad was enjoyed at my husbands office last week and they all went back for seconds, so I guess it was a hit. They all loved the dressing as well. I think of Cobb salads as a full meal, not just a salad. It really does have it all. When you make this salad make sure to use firm tofu. Firm tofu is the best when creating a substitute for hard boiled mashed egg. For the plant based blue cheese, I recommend using Earth Island brand. https://vegansupply.ca/products/earth-island-bleu-cheese-crumbles-170g?variant=39579447296118¤cy=CAD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic
I mixed the Earth Island blue cheese with their shredded cheddar to create a sharp and creamy cheese. My favourite tomatoes on a salad are small plum or cherry tomatoes as they tend to be juicer and more solid. The grocery store had a large variety of smaller tomatoes and for more colour you may want to use different coloured tomatoes. This salad is simple to make and totally perfect for any summer meal or side dish.
My Measurements Tips
- T – is for Tablespoon
- t – is for teaspoon
Yields: Party size -8-10 servings
Prep Time: 15 minutes
WHAT TO GRAB
- 11 g firm tofu
- 1 large romaine lettuce
- 12 cherry tomatoes
- 1 cup finely chopped green onion
- 1/4 cup finely diced red onion
- 142g Lightlife brand plant based bacon
- 1 cup Earth Balance brand blue cheese crumble
- 1 cup Earth Balance brand shredded cheddar
- 1 1/2 cups kernel corn
- 1/4 cup Earth Balance brand mayo
- 1 T Kozlik’s Horseradish Mustard
- 1 lemon squeezed juice
- 4 T olive oil
- 3 T balsamic vinegar
- 1 t cajun spice
- 1/4 t cracked pepper
- 1/2 t season salt
- 1/2 t poultry seasoning
- 1/2 t cumin powder
RECIPE INSTRUCTIONS
Dressing
- Add all the ingredients into a mixing bowl and whisk well for 20 seconds. Set the bowl aside.
Preparing the Salad
- Baste the vegan bacon with olive oil and bake in the oven for 5 minutes, flipping half way through. Once cooked set aside.
- Prepare the onions.
- Rinse the tomatoes.
- In a small bowl mix the blue cheese crumble and shredded cheese together.
- Slice the plant based bacon into small pieces into 2 inch squares.
- Drain the water from tofu and mash to a crumbly like texture. Add 1 T lemon squeeze and mix well.
- Wash and chop the romaine lettuce. Sprinkle the lettuce at the bottom of a large sized serving platter.
- Except for the dressing, begin placing all the salad ingredients in a lined fashion as seen in the photo.
- Give the sauce one last whisk for a couple seconds then pour it over the Loaded Cob Salad. Sprinkle salad with vegan parmesan. Serve fresh or chilled. Can be chilled in an airtight container for up to 2 days before serving. Do not add the dressing until you are ready to serve it.