It is almost spring, and although the temperatures have not yet dared to rise much, soon the weather will begin to improve, and salads will become the star recipe of the season. You have to eat salads or raw vegetables every day, but with the heat, they feel like more, so you have to take advantage of and nourish your body with rich and simple vegan salads.

Also Read: Vegan Mayonnaise (Rich, Thick and Creamy!)

I like to try many different salad recipes so as not to get bored and because that is how delicious salads that we did not know are discovered, such as the Best Classic Cobb salad With Dressing (Healthy). 

I have never tried the original version made with iceberg lettuce, tomato, egg, bacon, chicken, avocado, and Roquefort. It is not a very healthy recipe to say. It is also high in saturated fat and calories. This vegan version is much lighter and more nutritious.

Also Read: Vegan Russian Salad With Vegan Mayonnaise

This type of salad seems very attractive because it consists of a bed of lettuce and a series of ingredients placed in rows on the top, with very colourful colours, especially if we do not use ingredients of animal origin. After all, they have much duller colours than fruits and vegetables.

I have swapped iceberg lettuce for romaine or donkey lettuce because it is so much more nutritious. Also Read: Favourite Quinoa Salad Recipe

I have used tomato and avocado as the original version, but I have substituted vegan bacon for the bacon, the chicken for beans, the cheese for cashews and the egg for corn. They are much healthier ingredients, and they are also easy to find.

You can use the type of beans that you like the most, and they can be fresh or canned, although if you have time, I recommend that you make them at home because this way you avoid the additives and preservatives that those that are packaged usually carry.If you do not like cashews, they are costly in your area, or you cannot find them; you can use any other dried fruit such as almonds or walnuts. Another option is to add some vegan cheese, such as this feta cheese made with tofu.

Also Read: 9 Best Vegan Salad Recipes

Tempeh bacon is homemade and very easy to prepare. It has a very successful flavour. Although it is not the world's healthiest ingredient, it is at least 1,000 times more beneficial than regular bacon. If you do not want to complicate your life, do not add it or substitute it with any other ingredient you like or another type of vegetable meat.

The dressing is effortless to prepare; you have to mix all the ingredients until they are perfectly integrated. You can use any other flavouring you like (I love this vegan Caesar sauce) or add a basic vinaigrette or just olive oil or lemon juice.Also Read: 

Being a very nutritious and complete salad, it is ideal as a single dish, although you can also eat it as a garnish. If you are going to take it daily, I recommend that you do not add the tempeh bacon because it is not incredibly healthy food, although it is vibrant. 

If you dare to make this delicious Best Classic Vegan Cobb Salad With Dressing (Healthy!), don't forget to leave a comment or share a photo on Instagram or any other social network with the hashtag #DanceofStoves.

BEST CLASSIC VEGAN COBB SALAD WITH DRESSING (HEALTHY!)

This Best Classic Vegan Cobb Salad With Dressing is healthier and lighter than the traditional salad and is even more prosperous. You can use the ingredients and the dressing you want.Author: Dance of Stoves Preparation: 15 mins Total: 30 mins Servings: 6 (1x), 12 (2x), 18 (3x), Category: Salad Cuisine: Vegan, Gluten-Free

INGREDIENTS SCALE (1x)

• One head of romaine lettuce
• 1/2 cup of tomato (100 g)
• 1/2 cup of kidney beans (95 g)
• 1/2 cup of tempeh bacon (70 g)
• 1/2 cup of avocado (75 g)
• 1/2 cup of corn (95 g)
• 1/2 cup of cashews (70 g)

FOR THE DRESSING SCALE (1x):

• 1/4 cup of extra virgin olive oil (54 g)
• 1/4 cup of water (62 g)
• 1/4 cup of agave syrup (84 g)
• Three tablespoons soy sauce
• Two tablespoons apple cider vinegar
• Two tablespoons lemon juice
• Two tablespoons Dijon mustard
• One teaspoon garlic powder

INGREDIENTS SCALE (2x)

• Two head of romaine lettuce
• 1 cup of tomato (200 g)
• 1 cup of kidney beans (190 g)
• 1 cup of tempeh bacon (140 g)
• 1 cup of avocado (150 g)
• 1 cup of corn (190 g)
• 1 cup of cashews (140 g)

FOR THE DRESSING SCALE (2x):

• 1/2 cup of extra virgin olive oil (108 g)
• 1/2 cup of water (124 g)
• 1/2 cup of agave syrup (168 g)
• Six tablespoons soy sauce
• Four tablespoons apple cider vinegar
• Four tablespoons lemon juice
• Four tablespoons Dijon mustard
• Two teaspoon garlic powder

INGREDIENTS SCALE (3x)

• Three head of romaine lettuce
• 1 1/2 cup of tomato (300 g)
• 1 1/2 cup of kidney beans (285 g)
• 1 1/2 cup of tempeh bacon (210 g)
• 1 1/2 cup of avocado (225 g)
• 1 1/2 cup of corn (285 g)
• 1 1/2 cup cashews (210 g)

FOR THE DRESSING SCALE (3x):

• 3/4 cup of extra virgin olive oil (162 g)
• 3/4 cup of water (186 g)
• 3/4 cup of agave syrup (252 g)
• Nine tablespoons soy sauce
• Six tablespoons apple cider vinegar
• Six tablespoons lemon juice
• Six tablespoons Dijon mustard
• Three teaspoon garlic powder

INSTRUCTIONS

1. Chop the lettuce and put it in the bowl or container in which you are going to serve the salad.
2. Place all the ingredients on top in a row (tomato, beans, tempeh bacon, avocado, corn and cashews). The beans and tempeh bacon can be added cold or warm, although I like the more relaxed.
3. To make the dressing, mix all the ingredients by hand or in a blender for a thicker consistency.
4. Mix the salad with the dressing and serve immediately.

Originally Published At - https://www.danceofstoves.com/2021/03/vegan-cobb-salad.html