The Cheesecake Factory's Vegan Cobb Salad

Ingredients

• Lettuce

  Butterhead (includes boston and bibb types), raw

  227g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  113g

• Vinaigrette

  Balsamic - Hellmann's

  3 oz or 85g

• Mustard

  Prepared, yellow

  ½ tsp or 1 packet or 3g

• Quinoa

  Uncooked

  85g

• Almonds

  Nuts, blanched

  1 tbsp or 9g

• Sunflower seed kernels

  Seeds, dried

  1 tbsp or 9g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  0.001 cup or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  4 oz or 113g

• Beans

  Kidney, mature seeds, sprouted, cooked, boiled, drained, without salt

  3 oz or 85g

• Cucumber

  With peel, raw

  85g

• Beets

  Harvard, canned, solids and liquids

  3 oz or 85g

• Green beans

  Snap beans, raw

  2 oz or 57g

• Asparagus

  Frozen, unprepared

  2 oz or 57g

• Vinaigrette

  Balsamic - Hellmann's

  2 oz or 57g

Directions

1. Place the baby and butter lettuces into a mixing bowl.
2. Combine the balsamic vinaigrette and whole grain mustard.
3. Pour the dressing into the bowl and gently toss the ingredients together.
4. Place equal amounts of the lettuce mixture into two chilled salad bowls.
5. Cook quinoa according to package directions (about 10-20 minutes).
6. Cook and blanch green beans, aspagargus and red beets ahead of time (about 10-20 minutes).
7. Place the quinoa, Marcona almonds and sunflower seeds into a clean a mixing bowl.
8. Drizzle the extra virgin olive oil into the bowl and season with salt and pepper.
9. Gently toss ingredients together.
10. Place equal amounts of the quinoa mixture and all other remaining ingredients side-by-side (in rows) over each salad.
11. Pour a little more balsamic vinaigrette evenly over each salad.
12. (source: https://www.thedailymeal.com/recipes/cheesecake-factorys-vegan-cobb-salad-recipe)