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Spring Vegetable Cobb Salad

Servings: 4 -6 salads

Ingredients

For the dressing:

  • ½ cup mayonnaise I used olive oil mayo
  • ½ cup milk
  • juice from ½ lemon
  • 1 teaspoon dijon mustard
  • ¼ cup fresh parsley
  • 2 tablespoons fresh basil
  • 1 tablespoon fresh chives
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

For the salad:

  • 3 romaine hearts chopped
  • 3 hard boiled eggs peeled and sliced
  • 6 slices bacon cooked
  • 16 ounces chicken tenders cooked and diced
  • 4 radishes sliced
  • 1 cup snap peas sliced
  • 1 avocado diced
  • ½ cup GO VEGGIE Cheddar Shreds or any cheddar cheese
  • Other salad topping ideas: artichoke hearts steamed asparagus, green onions

Instructions

  • To make the dressing, combine all dressing ingredients in food processor and blend until well combined.
  • To make the salad, evenly divide salad ingredients between desired number of plates.
  • Top with dressing.
  • Serve and enjoy!
  • *Note: these salads make great leftovers! We love to divide them into individual portions in tupperware without the dressing, and when it’s time to eat we put on the dressing. It makes for a quick and easy lunch!