California Cobb Salad with Miso and Herb Vinaigrette

This is my own spin on a cobb salad, and it was wonderful, and had so much flavor. Plus, I love that this could stand alone on its own as a meal, no side dishes needed! It's so nice when a salad has some substance to it. No itty bitty teeny tiny wimpy salads for me!
Baked savory tofu, creamy avocados, tempeh bacon, and lots of veggies with a healthy miso and herb vinaigrette, and you hardly have to dirty a dish making it! Pack up the leftovers for a quick and healthy lunch the next day...

California Cobb Salad

with Miso and Herb Vinaigrette

Serves 4-6

What you need:

1 full head of Romaine lettuce, chopped bite size

1 cucumber, peeled and chopped

1 cup cherry tomatoes, halved

1 pkg. Trader Joe's baked tofu, (savory flavored) or any other brand of baked tofu

1 pkg. Litelife organic smokey tempeh strips (tempeh bacon), or any other vegan bacon

1 avocado diced

1 recipe for Miso and herb vinaigrette (below)

Miso and herb Vinaigrette:

1/4 cup red wine vinegar

1/4 cup chipped basil

1/4 cup fresh parsley

1 Tbsp. mellow white miso paste

1/2 cup extra virgin olive oil

cracked pepper

Mix all ingredients with a whisk. This vinaigrette is supposed to be kind of chunky with all of the fresh herbs going through it.

To assemble your salad:

In a saute pan, cook your tempeh bacon according to the pkg. instructions. Cool and crumble into smaller pieces.

Dice your baked tofu and your other vegetables. Drizzle your avocados with a little lemon juice to keep them from browning. Layer all ingredients on the salad and top with the delicious and healthy dressing!