Vegetarian Cobb Salad

Check ingredients as you prepare them. These checks stay on this page.

• 1/4 cup red wine vinegar
  Ingredient note

  Source: 1/4 cup red wine vinegar
• 6 tablespoons extra-virgin olive oil
  Ingredient note

  Source: 6 tablespoons extra-virgin olive oil
• 1 tablespoon spicy brown mustard
  Ingredient note

  Source: 1 tablespoon spicy brown mustard
• 2 tablespoons maple syrup
  Ingredient note

  Source: 2 tablespoons maple syrup
• 1/4 teaspoon salt + pepper
  Ingredient note

  Source: 1/4 teaspoon salt + pepper
• 1/2 teaspoon dried oregano
  Ingredient note

  Source: 1/2 teaspoon dried oregano
• 4 cups chopped romaine lettuce (or mixed greens)
  Ingredient note

  Source: 4 cups chopped romaine lettuce (or mixed greens)
• 1 cup cherry tomatoes (, sliced in half)
  Ingredient note

  Source: 1 cup cherry tomatoes (, sliced in half)
• 1 each avocado (, sliced)
  Ingredient note

  Source: 1 avocado (, sliced)
• 3 each hard boiled eggs (, peeled and sliced)
  Ingredient note

  Source: 3 hard boiled eggs (, peeled and sliced)
• 1/4 cup mushroom bacon
  Ingredient note

  Source: 1/4 cup mushroom bacon
• 1 cup roasted chickpeas (optional)
  Ingredient note

  Source: 1 cup roasted chickpeas (optional)
• 1/4 cup crumbled gorgonozla (optional)
  Ingredient note

  Source: 1/4 cup crumbled gorgonozla (optional)

1. To prepare the red wine vinaigrette, combine the vinegar, olive oil, mustard, maple syrup, salt, pepper, and oregano in a small jar or bowl. Whisk well to combine, then set it aside. Prepare the other components, like mushroom bacon, eggs, and chickpeas, if you haven't already.
2. To assemble the salad, add the lettuce to two large serving bowls, then top with the cherry tomatoes, avocado, hard boiled eggs, mushroom bacon, roasted chickpeas, and cheese, if using.
3. Drizzle the dressing over the top of each salad (you won't use it all-- start with 2 tablespoons per serving) then toss and enjoy it right away. You'll get a little bite of everything in each forkful! Store any leftover components in an airtight container in the fridge for up to 5 days. They are best stored separately, so the lettuce won't get soggy.