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Vegetarian Cobb Salad with Quorn Roast Mini Fillets

For a delicious veggie twist on a classic American staple try our vegetarian Cobb Salad recipe. Crunchy little gem lettuce, smooth avocado, tangy blue cheese, a crumbling of veggie bacon and NEW Quorn Roast Mini Fillets (which are a superb ready-to-eat sub for roasted chicken breast) give this dish amazing texture and mouthfuls of flavour!

We think we’ve mastered the best boiled eggs for a salad too…still soft in the middle but boiled to perfection!

Our vegetarian Cobb Salad recipe is a great choice for a crowd, just double or triple the ingredients for a fuss-free salad which is perfect for summer evenings or as a BBQ side! If you’re lucky enough to have leftovers, that’s tomorrows lunch sorted!

Serves 2

22 mins


273 cals
(Per serving)

19g of fat

Gluten free

Made with Quorn Roast Mini Fillets

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre


For the salad…

  • 3 Quorn Roast Mini Fillets, sliced
  • 1 rasher Quorn Bacon, sliced into lardons
  • 2 small eggs
  • 1 head little gem lettuce, torn
  • 100g baby tomatoes, halved
  • ¼ small avocado, sliced
  • 25g blue cheese, crumbled
  • ½ red onion, thinly sliced
  • 3 sprays one calorie cooking spray

For the dressing…

  • 1 tsp wholegrain mustard
  • ½ tbsp apple cider vinegar
  • ½ tbsp olive oil


For the salad…

  1. Bring a small pan of water to the boil. Add the eggs and boil for 7 minutes. Remove from the heat and plunge the eggs into cold water. Allow to cool, peel and slice each egg into quarters.
  2. Arrange the sliced Quorn Roast Mini Fillets, little gem, tomatoes, avocado, blue cheese and red onion on a serving platter keeping each ingredient in a row.
  3. Heat a non-stick frying pan over a medium heat. Add the one calorie cooking spray to the pan, add the Quorn Bacon lardons and fry for 2-3 minutes. Add to the serving platter.

For the dressing…

  1. Mix all of the dressing ingredients in a small bowl.

To serve…

  1. Drizzle over the prepared dressing and enjoy!

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