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

INGREDIENTS 4 SERVINGS

  • 1/2 cup (125 milliliters) olive oil
  • 1/4 cup (60 milliliters) red wine vinegar
  • 2 teaspoons (10 milliliters) Chives Freeze Dried
  • 1 1/2 teaspoon (7 milliliters) Organic Mustard Seed Ground
  • 1/4 teaspoon (1 milliliter) each salt and pepper
  • 4 cups (1 liter) chopped romaine or Bibb lettuce (or a mix of both)
  • 2 cups (500 milliliters) cooked and cooled quinoa or brown rice
  • 8 oz (250 grams) 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 milliliters) crumbled blue cheese
  • 1/2 cup (125 milliliters) 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)

Nutrition information coming soon.

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