Mediterranean
Cobb Salad
Mediterranean
flavors and ingredients infused in this easy, healthy, accidentally vegetarian
Cobb salad that’s ready in 10 minutes. Save time and use the olive bar and
salad bar at the grocery store for some of the ingredients. Briney feta, juicy
cucumbers, Kalamata olives, red peppers, and artichoke hearts over a bed of
Romaine. Top with an easy, shake-together, super flavorful yet light
vinaigrette.
INGREDIENTS:
Salad
· 4 cups Romaine lettuce
· 1 to 2 hard
boiled eggs, thinly sliced
· 2 cups artichoke hearts (I used
frozen that I thawed, marinated may be substituted)
· 1 cup marinated roasted red peppers,
drained
· 3/4 cup English cucumbers, diced into
small pieces
· 3/4 cup feta cheese, crumbled or
diced small
· 1/2 cup Kalamata olives (black olives
may be substituted)
· about 2 tablespoons fresh basil, for
garnishing
Vinaigrette
· 3 to 4 tablespoons olive oil
· 1 to 2 tablespoons red wine vinegar
(balsamic vinegar may be substituted for more of a pop)
· 1 tablespoon honey, or to taste
· 1/2 teaspoon dried oregano
· 1/2 teaspoon dried basil
· 1/2 teaspoon dried dill
· 1/2 teaspoon Kosher salt, or to taste
· 1/2 teaspoon freshly ground black
pepper, or to taste
DIRECTIONS:
Salad
1. To a large serving platter, evenly
scatter the Romaine, evenly lay down the remaining ingredients in long rows,
and evenly sprinkle with fresh basil; set aside.
2. ……………………………………………………….
3. …………………………………………………………………………….
Full
instructions: Click here
