Cobb Salad

The Cobb Salad was invented in the 1930s at the Brown Derby restaurant in Hollywood. Named after Robert Cobb, the owner of the Brown Derby, according ... Read more The Cobb Salad was invented in the 1930s at the Brown Derby restaurant in Hollywood. Named after Robert Cobb, the owner of the Brown Derby, according to legend, he threw together leftovers one night for a late dinner and the result was so good it became the iconic dish we know and love! We have used tempeh instead of bacon to keep in line with our style of cooking . The Cobb Salad was invented in the 1930s at the Brown Derby restaurant in Hollywood. Named after Robert Cobb, the owner of the Brown Derby, according to legend, he threw together leftovers one night for a late dinner and the result was so good it became the iconic dish we know and love! We have used tempeh instead of bacon to keep in line with our style of cooking .

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Make veggie Increase fibre Swap ingredients Why is this healthy? Boost flavour Cook a different way Make allergy-friendly

Prep time

30 mins

Cook time

10 mins

FREEZER FRIENDLY

No

SHELF LIFE

3 days

Why is this healthy?

Plant
points

High
protein

3+ fruits &
vegetables

Greens

Contains

Dairy, Eggs, Soy View all Milk, Avocado, Mustard, Olive oil, Tomato, Tofu, Dairy, Eggs, Lettuce, Soy, Lemon, Chicken, Tempeh, Garlic

Ingredients

Serves 2

Metric Imperial

For the salad

3

eggs

50g

marinated tempeh

Swaps: firm tofu

finely diced

200g

chicken breast

cooked, cubed

200g

romaine lettuce

Swaps: iceburg lettuce, baby gem lettuce

roughly chopped

1

avocado

cubed

200g

tomatoes

diced

30g

feta cheese

crumbled or use blue cheese

For the dressing

0.5

garlic cloves

smashed

4 tbsp

olive oil

1 tsp

dijon mustard

0.5

lemon

juiced

Why is this healthy?

Plant
points

High
protein

3+ fruits &
vegetables

Greens

TRY MORE RECIPES for salads

• The Jennifer Aniston Salad

• McCarthy Salad

• Roasted Butternut Squash Salad with Cumin, Date, and Lemon Dressing

• Warm Lentil and Poached Egg Salad

• Pea and Green Bean Salad with Soft Boiled Eggs

NUTRITION PER SERVING (Read more)

45g

Protein

749kcal

Calories

57g

Total Fat

15g

Carbs

9g

Sugars

8g

Fibre

188mg

Calcium

14%

 

4mg

Iron

22%

 

106mg

Magnesium

25%

 

1487mg

Potassium

32%

 

417mg

Sodium

18%

 

0mg

Vitamin B1

0%

 

1.2mcg

Vitamin B12

50%

 

2.3mcg

Vitamin D

11%

 

7.4mg

Vitamin E

49%

 

249mcg

Vitamin B9

62%

 

652mcg

Vitamin A

72%

 

21mg

Vitamin C

23%

 

3.2mg

Zinc

29%

 

151mcg

Vitamin K

126%

 

0.6mg

Copper

67%

 

0.7mg

Vitamin B2

54%

 

14.8mg

Vitamin B3

93%

 

1.3mg

Vitamin B6

76%

 

584mg

Phosphorus

47%

 

Protein: 45g; Calories: 749kcal; Total Fat: 57g; Carbs: 15g; Sugars: 9g; Fibre: 8g; Calcium: 188mg (14%); Iron: 4mg (22%); Magnesium: 106mg (25%); Potassium: 1487mg (32%); Sodium: 417mg (18%); Vitamin B1: 0mg (0%); Vitamin B12: 1.2mcg (50%); Vitamin D: 2.3mcg (11%); Vitamin E: 7.4mg (49%); Vitamin B9: 249mcg (62%); Vitamin A: 652mcg (72%); Vitamin C: 21mg (23%); Zinc: 3.2mg (29%); Vitamin K: 151mcg (126%); Copper: 0.6mg (67%); Vitamin B2: 0.7mg (54%); Vitamin B3: 14.8mg (93%); Vitamin B6: 1.3mg (76%); Phosphorus: 584mg (47%)

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