Umami Recipes
Umami Recipes

Herb Cobb Salad

4 servings


30 minutes

active time

50 minutes

total time


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


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


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


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.


Serving Size

Includes 4-ounce Chicken



Total Fat

19.2 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat

0 g


82.7 mg


792.4 mg

Total Carbohydrate

15.1 g

Dietary Fiber

3 g

Total Sugars

2 g


29 g

4 servings


30 minutes

active time

50 minutes

total time
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