Veggie Cobb Salad
Recipe Type:
Vegetarian
Prep Time:
20 mins
Cook Time:
N/A
Total Time:
20 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Mixed Greens
5.30 oz
Cherry Tomatoes
3.53 oz
cucumber
3.53 oz
Avocado
1.77 oz
red onion
3.53 oz
hard-boiled eggs
1.77 oz
Blue cheese
1.77 oz
walnuts
0.35 oz
dijon mustard
0.71 oz
red wine vinegar
1.06 oz
olive oil
0.18 oz
salt
0.18 oz
pepper
Directions
Step 1
Wash and dry the mixed greens.
Step 2
Slice the cherry tomatoes in half.
Step 3
Peel and dice the cucumber.
Step 4
Peel and dice the avocado.
Step 5
Slice the red onion into thin strips.
Step 6
Peel and slice the hard-boiled eggs.
Step 7
Crumble the blue cheese.
Step 8
Chop the walnuts.
Step 9
In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and pepper to make the dressing.
Step 10
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, red onion, hard-boiled eggs, blue cheese, and walnuts.
Step 11
Drizzle the dressing over the salad and toss to coat.
Step 12
Serve the Veggie Cobb Salad immediately.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.882 IU | 0.1% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.2205 g | 0.2% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.6615 g | 0.13% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 4.41 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.1323 mg | 0.88% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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