Vegan Cobb Salad - Center for Nutrition Studies

Ingredients

• 3 heads romaine lettuce, chopped
• 1 cup corn
• 1 carrot, sliced into ribbons
• 1 ½ cup cooked kidney beans
• 1 English cucumber, sliced
• ¼ cup red onion, thinly sliced
• 10 grape tomatoes, halved
• 3 to 4 medium-size Yukon Gold potatoes, cut into ½ inch cubes
• Black salt “Kala namak” (optional)
• 1 avocado, cut in chunks (optional)
• ½ cup raw cashews
• ¼ cup water
• 2 Tbsp vegetable broth
• ⅓ cup red wine vinegar
• 1 to 3 tsp maple syrup
• 1 Tbsp white miso
• 1 Tbsp nutritional yeast
• 1 tsp Dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 Tbsp dried minced onions
• 1 tsp dried parsley
• ⅛ tsp dried dill weed
• Pinch of sea salt
• Pinch black pepper