VEGETARIAN COBB SALAD

WHY THIS RECIPE WORKS: For a meatless take on this classic hearty dinner salad.Toss mixed greens and chickpeas in a creamy dressing of yogurt, whole-grain mustard, and fresh dill and top the greens with soft-boiled eggs, croutons, and avocado.

8 large eggs

1/4 cup extra virgin olive oil

3 slices hearty white sandwich bread, cut into 1/2-inch cubes

Salt and pepper

2/3 cup plain whole milk yogurt

1/4 cup chopped fresh dill

3 tbsp whole grain mustard

7 ounces( 7 cups) mixed greens

1 (15-ounce) can chickpeas, rinsed

1 avocado, pitted and quartered

1.Bring 3 quarts water to boil in a large saucepan over high heat. Gently lower eggs into boiling water and cook for 6 minutes. Transfer eggs to medium bowl filled with ice water and let sit until cool, about 3 minutes. Peel eggs and set aside.

2. Heat 2 tbsp oil inn 12-inch nonstick skillet over medium heat until shimmering, Add bread, 1/4 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until golden brown and crisp, about 10 minutes.

3. Whisk yogurt,dill, mustard, 1/4 tsp salt,1/4 tsp pepper, and remaining 2 tbsp oil together in large bowl. Add greens and chickpeas and toss to combine. Divide salad among plates. Divide avocado, croutons, and eggs among salads.Serve.

 

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