Vegan Cobb Salad
Vegan Cobb Salad
Along with salad greens, the Fresh Express® American Salad Mix contains carrots, red cabbage, and radishes which helps save prep time for this delicious Vegan Cobb salad.
Ingredients
- 2 (11-ounce) packages Fresh Express® American Salad Mix
- 1 (15.5-ounce) can chickpeas, rinsed, drained
- 10 ounces cherry tomatoes, sliced in half
- 2 ears fresh corn, cut off the cob
- 2 avocados, peeled, pitted, sliced
- 1 cucumber, sliced
- 1/2 cup coconut bacon
Vegan Ranch Dressing Ingredients (makes 1 cup):
- 1 cup plant-based mayonnaise spread
- 1/4 cup water
- 2 teaspoons lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dillweed
- 2 tablespoons parsley, minced
- Pinch paprika
- Salt and pepper to taste
Coconut Bacon Ingredients:
- 1 tablespoon maple syrup
- 1 tablespoon liquid smoke
- 2 teaspoons reduced-sodium soy sauce
- 1 cup unsweetened coconut flakes (not shredded)
- 1/8 teaspoon salt
Instructions
- Arrange Fresh Express® American Salad Mix in four shallow bowls. Top with chickpeas, tomatoes, corn, avocado, cucumber, and coconut bacon. Drizzle with dressing.
Vegan Ranch Dressing Instructions:
- Combine the ingredients in a small bowl; mix well.
Coconut Bacon Instructions:
- Heat oven to 350°F.
- Combine the maple syrup, liquid smoke, and soy sauce in a bowl. Add the coconut flakes; stir to coat. Sprinkle with salt. Spread the coconut on a baking sheet lined with parchment paper, separating the flakes.
- Bake for 10 minutes; then turn the pieces over with a spatula. Continue baking for 5 to 8 minutes or until the coconut is dark brown and crispy. Store leftover coconut bacon in a sealed container.
Made with
