This meatless rendition of the famous Cobb salad is so packed full of vegetables, nuts, and cheese that it is practically a meal in itself! Feel free to substitute your own favorite goodies: pecans for the walnuts, apples for pears, or a sweet potato for a baking potato. The possibilities are endlessly delicious.
1 cup walnut pieces
1 baking potato (about 1/2 pound), peeled and cut into 3/4-inch pieces
1/2 lb Roquefort cheese or other blue cheese, crumbled
1/4 cup wine vinegar
3/4 tsp salt
1/4 tsp fresh-ground black pepper
1/2 cup mild oil, such as canola
1 head romaine lettuce (about 1-1/4 pounds), cut crosswise into 1/2-inch strips (about 3 quarts)
2 bunches watercress (about 10 ounces in all), tough stems removed, leaves chopped (about 1 quart)
1 cup drained cocktail onions
1 avocado, preferably Hass, cut into 1/2-inch dice
1 pear, peeled, cored, and sliced
1 In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
1 Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain and set aside.
1 Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper. Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing.
1 Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
Calories From Fat 612.00
% Daily Value
Total Fat 68.00g 104%
Cholesterol 51.00mg 17%
Sodium 1523.00mg 63%
Carbohydrates 36.00g 12%
Dietary Fiber 9.00g 36%
Protein 22.00g 44%
Source: Quick from Scratch - Vegetable Main Dishes