entrees

Roast Beef Cobb Salad Power Bowl

A classic salad of cheese, hard-cooked eggs, avocado and chives. We’ve kicked it up with an additional protein boost of quinoa, pistachios and deli-sliced roast beef (though it’s equally as delicious with chopped leftover steak or chicken).
5 min
PREP TIME
730
CALORIES
14
INGREDIENTS
4
Servings

INGREDIENTS

  • 1/2 cup (125 ml) olive oil
  • 1/4 cup (60 ml) red wine vinegar
  • 2 tsps (10 ml) Chives Freeze Dried
  • 1 1/2 tsp (7 ml) Organic Mustard Seed Ground
  • 1/4 tsp (1 ml) each salt and pepper
  • 4 cups (1 l) chopped romaine or Bibb lettuce (or a mix of both)
  • 2 cups (500 ml) cooked and cooled quinoa or brown rice
  • 8 oz (250 g) deli-sliced roast beef
  • 4 slices bacon cooked and crumbled
  • 2 hard-cooked eggs quartered into wedges
  • 1 large ripe avocado peeled and cubed
  • 1 tomato diced
  • 3/4 cup (175 ml) crumbled blue cheese
  • 1/2 cup (125 ml) shelled and coarsely chopped pistachios

Preparation

  • 1 In large bowl, whisk oil, vinegar, chives, dry mustard, salt and pepper; reserve and set aside half of the dressing. Add lettuce and quinoa to remaining dressing in bowl; toss to coat. Divide among bowls.
  • 2 Top each with some of the roast beef, bacon, egg wedges, avocado, tomato and blue cheese; sprinkle with pistachios and drizzle with remaining dressing.

NUTRITION INFORMATION

(per Serving)

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