Copycat Cheesecake Factory Vegan Cobb Salad

Calling ALL salad lovers —- crisp Romaine lettuce topped with grilled asparagus, green beans, roasted golden beets, avocado, cucumber, tomato, garbanzo beans, quinoa, almonds and sunflower seeds.  All this goodness is dressed with our copycat version of Cheesecake Factory’s delicious house vinaigrette.

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Why did I choose this salad from Cheesecake Factory to copycat and share with you?  Well, because it is hands down one of my very favorite salads of all time.

Since I can’t eat at Cheesecake Factory as often as I would like, I had to figure out how to make this plate full of super food myself.   This salad is on Cheesecake Factory’s new Super Food Menu.  It hasn’t given me “super” powers yet but it does make me really happy when I eat it. 🙂

I was so happy with myself because it literally tastes just like theirs does.  The only problem is……….I want to make it every day now.

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The dressing is super easy to make.  I usually double the recipe so that I can have leftover dressing to use the rest of the week.  I also think this dressing would be a great marinade for chicken.

We have been searching out healthy recipes lately because…..well, you know what time of year it is.  It’s preparation swimsuit time.  No more winter comfort food – it’s time for fresh and healthy.

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You can substitute veggies if there are some in here that you don’t care for or you can add veggies if you just can’t get enough veggies in life like me.  🙂

I know some people do not like beets.  I can tell you that I was one of those people until I tried golden beets.  They are really good and have a nice sweetness to them.  The added natural sweetness that they bring to the salad is important.   So, if you remove them I may add some cubed roasted sweet potatoes (or fresh sliced strawberries) so that you getting some added natural sweetness.  Sometimes I add broccoli too……I try to stay green when picking veggies.

For the quinoa I like to use Far East.  I like the “Rosemary and Olive Oil” flavor that they have.

Get your spring on and try this awesome salad – I know you will love it.

Copycat Cheesecake Factory Vegan Cobb Salad

Calling ALL salad lovers —- crisp lettuce topped with grilled asparagus, green beans, roasted golden beets, avocado, cucumber, tomato, garbanzo beans, quinoa, almonds and sunflower seeds.  All this goodness is dressed with our copycat version of Cheesecake Factory’s delicious house vinaigrette.

Ingredients:

For the salad:

  • 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

For the Dressing:

  • 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.