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Bahama Cobb Salad(Vegetarian)

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“Making recipes from around the world, vegetarian style. Here is a lovely salad with a nice, citrusy dressing. A wonderful salad to eat on a warm Bahama day. Nobody will miss the chicken! From Carribbean recipes.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 cups lettuce, washed, dried (spring mix)
  • 8 ounces finely shredded cheese (Mexican blend)
  • 4 hard-boiled eggs, sliced
  • 1 cup avocado, 1/2-inch diced
  • 1 cup roma tomato, 1/4-inch diced
  • 4 slices veggie bacon (cooked crisp)
  • 12 cup pumpkin seeds, toasted
  • 1 cup Citrus Vinaigrette
  • Citrus Vinaigrette
  • 2 tablespoons olive oil
  • 23 cup rice wine vinegar
  • 13 cup orange juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 teaspoons minced garlic
  • 1 tablespoon minced shallot
  • 12 teaspoon creole seasoning
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Place the salad mix in a chilled serving bowl. Arrange, cheese blend, sliced eggs, avocado, diced tomatoes, crisp veggie bacon strips and pumpkin seeds neatly on top of salad.
  2. Serve family style and toss with dressings at the table or serve on the side. Enjoy!
  3. To make citrus vinaigrette:
  4. Mix all ingredients together. Refrigerate.

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