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Cobb Salad

- 6 cups (1.5 litres) Romaine lettuce, chopped
- 4 gardein chipotle lime crispy fingers
- 6 Tofurky Hickory Smoked Deli Slices
- 2 tomatoes, diced
- 2 avocados, diced
- 1 cup (240 ml) Blue Style Sheese , grated
- 2 tbsp (30 ml) chives, chopped


- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) vegetarian Worcestershire sauce
- 2 shallots, chopped
- salt and pepper to taste

Cook the crispy fingers according to package directions and allow to cool. Slice the deli slices and the crispy fingers into strips.

Whisk together the vinaigrette ingredients.

Assemble the salads on individual plates. Place the lettuce as the bottom layer and then arrange the other ingredients in strips. For example, put the tomatoes down the middle, the avocado on one side and the grated sheese on the other, and the crispy fingers and deli slices on each end.

Sprinkle the chives and drizzle the vinaigrette over the entire salad.

Serves 4.