Anne Rodenberg's Spinach Salad (FOX19 NOW/Jennifer Baker)
CINCINNATI, OH (FOX19) -
For those still working on their summer bodies, the Cheesecake Factory stopped by to show off their vegan cobb salad.
4 oz. Baby Lettuce Mix
2 oz. Butter Lettuce, 1” pieces
1-1/2 oz. Balsamic Vinaigrette*
1/4 tsp. Whole-Grain Mustard*
1-1/2 oz. Quinoa, cooked
1/2 Tbl. Marcona Almonds, chopped 1/4”
1/2 Tbl. Sunflower Seeds
1 tsp. Extra Virgin Olive Oil
Pinch Kosher salt
Pinch Ground Black Pepper
1/2 ea. Avocado, 1/2” pieces
2 oz. Cherry Tomatoes, cut in half
1-1/2 oz. Garbanzo Beans, cooked
1-1/2 oz. Cucumbers, 1/2" pieces
1-1/2 oz. Red Beets, cooked, 1/2” pieces
1 oz. Green Beans, blanched, 1/2” pieces
1 oz. Asparagus, blanched, 1/2” pieces
1 oz. Balsamic Vinaigrette*
Place the baby and butter lettuces into a mixing bowl. Combine the balsamic vinaigrette and whole grain mustard. Pour the dressing into the bowl and gently toss the ingredients together. Place the lettuce mixture into a chilled salad bowl.
Place the quinoa, Marcona almonds and sunflower seeds into a clean mixing bowl. Drizzle the extra virgin olive oil into the bowl and season with salt and pepper. Gently toss ingredients together.
Place the quinoa mixture and all other remaining ingredients side-by-side (in rows) over the salad.
Pour a little more balsamic vinaigrette evenly over the salad.