Umami Recipes
Umami Recipes

Herb Cobb Salad

4 servings

servings

30 minutes

active time

50 minutes

total time

Ingredients

6 crimini mushrooms (or sub portobellos, shitake, maitake, oyster)

1 small red onion, cut as rings

1 red or yellow bell pepper, sliced in half (or sub 6 mini sweet peppers)

10 ounces baby spinach

4 hard-boiled eggs, sliced

Plant-substitute bacon, browned and crushed

1/2 block of feta, crumbled

Tortilla strips

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2 tablespoons red wine vinegar

1 tablespoon dijon mustard

1 tablespoon maple syrup

1/2 teaspoon sea salt

1/2 teaspoon pepper

1 clove garlic, minced

1/4 teaspoon paprika

1/2 teaspoon tomato paste

1/3 cup olive oil

1 teaspoon maple syrup

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2 chicken breasts

3 tablespoons olive oil

1 tablespoon oregano

1 teaspoon paprika

1 teaspoon garlic powder

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

Directions

Whisk together red wine vinegar, dijon mustard, maple syrup, minced garlic, paprika, tomato paste, olive oil, salt, and pepper.

Rub chicken breast with olive oil, oregano, paprika, garlic powder, salt, and pepper. Cook in oven at 400, cutting into strips once done.

Make hard boiled eggs, slice once cooled sufficiently in an ice bath.

Brown plant-based bacon in a skillet with oil. Remove and crush into 'bacon bits'. Brush mushrooms, onions, and peppers with olive oil and a sprinkle of salt and cook in skillet.

Wash spinach and divide into portions. Top with bacon bits, hard boiled egg, tortilla strips, cooked vegetables, crumbled feta, chicken, and the dressing.

Nutrition

Serving Size

Includes 4-ounce Chicken

Calories

346

Total Fat

19.2 g

Saturated Fat

3 g

Unsaturated Fat

-

Trans Fat

0 g

Cholesterol

82.7 mg

Sodium

792.4 mg

Total Carbohydrate

15.1 g

Dietary Fiber

3 g

Total Sugars

2 g

Protein

29 g

4 servings

servings

30 minutes

active time

50 minutes

total time
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