Winter Cobb Salad Recipes

WINTER COBB SALAD

Winter Cobb Salad image

Savory tamari-laced tofu and crispy shiitake mushrooms take the place of chicken and bacon in this vegetarian spin on a classic cobb salad. Kale is used as the green home base, and in addition to the plant-based proteins mentioned, it gets topped off with the usual suspects of creamy avocado, cherry tomatoes, hard-cooked eggs, and blue cheese.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

Ingredients

4 large eggs
1/4 cup red-wine vinegar
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 small bunch lacinato kale (8 ounces), stems removed, leaves sliced into ribbons (6 cups)
1 avocado, pitted, peeled, and sliced
1 cup cherry tomatoes, halved
1/2 cup Crispy Shiitakes
1 1/2 cups All-Purpose Baked Tofu
3 ounces blue cheese, crumbled

Steps:

Cover eggs with water in a small saucepan and bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and rinse under cold water. Peel and slice in half.
In a medium bowl, whisk together vinegar and garlic. Season with salt and pepper. Slowly add oil, whisking until combined. Season to taste.
Season kale with salt and pepper; toss with half of dressing until evenly coated. Transfer to a platter and top with eggs, avocado, tomatoes, shiitakes, and tofu. Season to taste. Sprinkle with cheese, drizzle with remaining dressing, and serve immediately.

WINTER COBB SALAD

Winter cobb salad image

Use up leftover chicken from your Sunday roast in this satisfying salad

Provided by Good Food team

Categories Dinner, Main course

Time 25m

Number Of Ingredients 12

Ingredients

6 rashers smoked streaky bacon
2 Little Gem lettuces , chopped
4 celery sticks, chopped
1 cooked chicken breast and 1 cooked chicken leg, skinned and shredded
75g blue cheese , crumbled
2 hard-boiled eggs , halved
crusty bread (optional)
4 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1-2 tsp clear honey
2 spring onions , finely sliced

Steps:

Fry the bacon until crisp and cooked through, then very roughly chop.
To make the dressing, mix the olive oil, vinegar, mustard and honey with 1 tbsp water and some seasoning. Save 2 tbsp in the fridge for another salad (see 'Goes well with'). Stir the spring onions into the rest of the dressing.
Use the chopped lettuce and celery as a base, then arrange the bacon, chicken, blue cheese and hard-boiled eggs on top and drizzle over the dressing. Serve with bread, if you like.

Nutrition Facts : Calories 417 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.29 milligram of sodium

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