Rainbow Cobb Salad | Serving Livingston, McLean and Woodford Counties | Illinois Extension | UIUC

Ingredients

• 1 cup chopped romaine
• 1 cup spinach
• ¼ cup cherry tomatoes, sliced
• ¼ cup shredded carrots
• ¼ cup chopped red onion
• 1 hard-boiled egg, chopped
• ¼ cup low sodium garbanzo beans, drained and rinsed
• ½ avocado, sliced
• 1 Tbsp olive oil
• ½ Tbsp dijon mustard
• 1 tsp red wine vinegar
• ¼ tsp minced garlic
• ¼ tsp salt
• ⅛ tsp black pepper
• In a large bowl, toss the romaine and spinach.
• Arrange the remaining salad ingredients on top.
• To make the dressing, whisk the olive oil, mustard, red wine vinegar, garlic, salt, and pepper in a small bowl.
• Pour the dressing over the salad, toss and enjoy!