Copycat Cheesecake Factory Vegan Cobb Salad

• Vegan
• Gluten free

• Produce

  • 4 Asparagus spears, cut
  • 1/2 Avocado
  • 1 Cherry tomatoes
  • 1 cup Cucumber
  • 3/4 cup Garbanzo beans
  • 1 Garlic clove
  • 1/2 cup Golden beets, roasted
  • 3/4 cup Green beans, cut
  • 1 Romaine lettuce

• Condiments

  • 1 tbsp Agave nectar
  • 2 tbsp Dijon mustard
  • 1 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1/4 cup Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 Pepper - optional, cracked
  • 1/2 tsp Salt
  • 1 Sunflower seeds to sprinkle on top

• Oils & Vinegars

  • 1/4 cup Champagne vinegar
  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 3 tbsp Almonds

Found on layersofhappiness.com

Description

Ingredients

• Romaine Lettuce (2 to 3 heads cut Romaine)
• 4 grilled asparagus spears, cut
• 3/4 cup green beans, cut
• 1/2 cup cubed roasted golden beets (can buy at Whole Foods or somewhere similar)
• 1/2 avocado, cubed
• 1 cup cucumber, peeled and cubed
• cherry tomatoes, cut in half
• 3/4 cup garbanzo beans, rinsed
• 1/4 cup cooked quinoa (Far East – Rosemary Olive Oil)
• 3 tablespoons slivered almonds
• sunflower seeds to sprinkle on top
• cracked pepper – optional
• 1/4 cup champagne vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons dijon Mustard
• 1 garlic clove, finely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon agave nectar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

• Place cut Romaine lettuce on plate. Place all cut vegetables in sections on the salad greens. Mix the quinoa with the slivered almonds and place quinoa in the middle of the salad (see pictures). Combine all salad dressing ingredients in a bowl and thoroughly whisk together.  You can blend them in a blender for a 20 seconds if you have one.  This will keep the salad dressing from separating in the bottle later. Pour desired amount of dressing over salad. Sprinkle salad with sunflower seeds and cracked pepper (optional). Enjoy this plate of goodness.