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Cobb
Salad - 6 cups
(1.5 litres) Romaine lettuce, chopped
- 4 gardein chipotle lime
crispy fingers
- 6 Tofurky Hickory Smoked
Deli Slices
- 2 tomatoes, diced
- 2 avocados,
diced
- 1 cup
(240 ml) Blue Style Sheese ,
grated
- 2 tbsp
(30 ml) chives, chopped
Vinaigrette:
- 3 tbsp (45 ml) olive
oil
- 2 tbsp
(30 ml) red wine vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Dijon
mustard
- 1 tsp
(5 ml) vegetarian Worcestershire sauce
- 2 shallots, chopped
- salt and pepper to
taste
Cook
the crispy fingers according to package directions and allow to cool. Slice the
deli slices and the crispy fingers into strips.
Whisk together the vinaigrette
ingredients.
Assemble the salads on individual plates. Place the
lettuce as the bottom layer and then arrange the other ingredients in strips.
For example, put the tomatoes down the middle, the avocado on one side and the
grated sheese on the other, and the crispy fingers and deli slices on each end.
Sprinkle
the chives and drizzle the vinaigrette over the entire
salad.
Serves 4.
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