Spring Vegetable Cobb Salad

Spring Vegetable Cobb Salad

Servings: 6

Lactose Intolerant Dairy Free Gluten Free
Recipe Directions
Nutrition Information


For the Dressing:

½ cup olive oil mayo

½ cup dairy-free milk

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

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 Vegan Cheddar Shreds


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 add the dressing when it's time to eat. It makes for a quick and easy lunch!