I love the idea of making a vegetarian cobb salad. It’s a very easy and healthy lunch that can be customized to include your favorite vegetables, cheese, greens, and dressing. I combined baby spinach, hard boiled egg, corn, cheddar cheese, shredded carrot, cherry tomatoes, and chopped cucumber with ranch dressing.
This is a lunch that can be made a day or two in advance, and it can be prepared in just a couple of minutes. When I worked in an office packing my lunch was my favorite way of saving money while making sure that I was eating healthy. Now that I am working at home, having lunch ready and in the fridge is a huge time saver on a busy day.
Charles and I both love spinach, and I try to keep baby spinach in the fridge at all times. I use to it make salads at lunchtime and at dinner a quickly sauté it with salt and parmesan. I prefer the taste of spinach over lettuce, and it has more nutritional value than arugula or lettuce. Fun fact: a serving of spinach has only 14 calories while kale has 66.
After 30+ years of not eating cucumber, I have recently decided that I am a fan. They are mild in taste and are crisp and refreshing. They add an extra burst of fresh taste and a nice texture to this salad.
I assembled the salad in a fun little lunchbox that is made to hold a salad and a couple snacks. Lunchbox technology has come a long way since I was a kid, and I really love that lunchboxes have lots of containers to separate everything. I put some hummus with baby carrots and some cubed honeydew and cantaloupe in the top of the lunchbox, since I wanted to keep this lunch as healthy as possible.
Even though this meal is totally vegetarian, the hard boiled egg and hummus help to make this a meal that will keep you full through the afternoon.
5 minPrep Time
5 minTotal Time
- 2 cups of Spinach
- 1 hard boiled Egg
- 2 tablespoons Corn
- 2 tablespoons Shredded Carrot
- 2 tablespoons Cubed Cheddar Cheese
- a small handful of Cherry Tomatoes
- 2 tablespoons Chopped Cucumber
- Ranch Dressing
- Place the spinach in the bottom of a container. Slice the egg and layer it on the spinach. Add the shredded carrot, cheddar, tomatoes, and cucumber on top. Place the ranch dressing on the side until you are ready to eat the salad.
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