Cheesecake Factory Vegan Cobb Salad (Copycat!) | Layers of Happiness

Layers of Happiness

Name: Cheesecake Factory Vegan Cobb Salad (Copycat!)
Yield: 2
Ingredients: Great Value Cut Asparagus Spears; Green Beans; Earthbound Farm Organic Baby Romaine; Happy Girl Kitchen Co Pickled Beets; Avocado; Pickling (Kirby) Cucumber; Organic Orange Cherry Tomato; Natural Value Organic Garbanzo Beans; Near East Roasted Red Pepper & Basil Quinoa & Brown Rice Blend; Great Value Dry Roasted Sliced Almonds Salad Topper; DAVID Original Sunflower Seeds; Girard's Vinaigrette, Champagne; La Tourangelle Extra Virgin Olive Oil; Gulden's Stone Ground Dijon Mustard; Milpas Granulated Garlic; Organic Lemon; El Jalisciense Natural Agave Lechugulla; Diamond Crystal Salt Co Salt Flakes, Kosher; Spice Supreme Black Pepper, Pure Ground

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Cheesecake Factory Vegan Cobb Salad (Copycat!)

Serves 20 mins prep0 mins cook

Loaded with lots of vegetables, garbanzo beans, quinoa, & nuts! Super easy, fresh, and filling!

0 servings

What you need

cup extra-virgin olive oil

cup green beans

cup pickled beets

cup cherry tomato

cup cooked quinoa

cup champagne vinegar

tbsp dijon mustard

tsp garlic powder

tbsp fresh lemon juice

tbsp agave nectar

Diamond Crystal Salt Co Salt Flakes, Kosher

tsp salt

tsp fresh ground black pepper

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Instructions


6 Fill a large skillet with water. Bring to a boil.
7 Add the green beans and asparagus. Boil for 4-5 minutes, or until vegetables are bright green and tender.
8 Drain water and slice green beans and asparagus into 1/2-inch pieces.
1 Add all salad ingredients to a large bowl.
4 Combine all salad dressing ingredients in a bowl and thoroughly whisk together. 
5 Pour desired amount of dressing over salad.

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