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Collard Cobb Salad

Serves 4 to 6
Time 15 min
This vegetarian Cobb salad features crisp romaine and savory, raw collard greens topped with white beans, blue cheese, eggs, sweet peppers and creamy avocado. Scatter homemade croutons or crumble bacon over the top, if you like.
Special Diets:
Ingredients
  • 1 bunch collard greens ribs removed and leaves very thinly sliced
  • 1 head romaine chopped
  • 1/2 cup 365 Everyday Value® Organic Lemon Tahini Dressing or Red Pepper & Feta Low-Fat Dressing
  • 1 1/2 cup cooked cannellini beans (see LEARN TO COOK: Beans) or 1 (15 oz) can cannellini beans, rinsed and drained
  • 3/4 cup blue cheese crumbles
  • 4 hard-boiled eggs chopped
  • 1 red bell pepper thinly sliced
  • 1 avocado sliced
Method

In a large bowl, toss collard greens and romaine with dressing, and then arrange on a large platter. Arrange beans, cheese, eggs, peppers and avocado in wide rows over the salad and serve immediately. (Alternately, serve dressing on the side.)  

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 bunch collard greens ribs removed and leaves very thinly sliced
  • 1 head romaine chopped
  • 1/2 cup 365 Everyday Value® Organic Lemon Tahini Dressing or Red Pepper & Feta Low-Fat Dressing
  • 1 1/2 cup cooked cannellini beans (see LEARN TO COOK: Beans) or 1 (15 oz) can cannellini beans, rinsed and drained
  • 3/4 cup blue cheese crumbles
  • 4 hard-boiled eggs chopped
  • 1 red bell pepper thinly sliced
  • 1 avocado sliced