Mixed-Up Cobb Salad

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Mixed-Up Cobb Salad 01-JUL-99 p. 25

6 servings—Dairy-free

 

This favorite main-dish salad traditionally calls for

diced chicken or turkey, crisp-cooked bacon and

chopped hard-boiled eggs. Avocado, another common

ingredient, has been retained in this version. The

eggs have been eliminated, and of course the meats

have been replaced with healthful soy-based analogs.

Look for baked marinated tofu and soy deli slices in

well-stocked supermarkets or natural food stores.

 

6 slices soy " bacon "

4 to 6 oz. baked marinated tofu or soy " turkey- " or

" chicken " -style deli slices, diced

1 ripe, medium avocado, diced (1 cup)

2 Tbs. fresh lemon juice

2 ripe, medum tomatoes, diced (1 1/2 cups)

6 cups torn dark green lettuce or spinach leaves

1/4 cup natural, low-fat French or Catalina dressing,

or more to taste

Crisp-cook soy " bacon " according to package

directions. Remove to cutting board. When cool enough

to handle, cut into 1/2-inch pieces.

 

In large bowl, combine soy " bacon " and tofu. In small

bowl, toss avocado with lemon juice, then add to tofu

mixture along with tomatoes and lettuce. Add dressing,

toss to coat and serve.

 

PER serving: 121 CAL; 5 G PROT; 7 TOTAL FAT (1 SAT.

FAT); 11 G CARB.; CHOL; 189 MG SOD.; 3 FIBER

 

 

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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