It’s steamy hot at our Pennsylvania house today, and it’s Meatless Monday. What to serve? I’ve got some greens and avocados, eggs and smoked cheese, so I’m thinking about the Meatless Cobb Salad from my latest book, Cook Without a Book: Meatless Meals. As I discovered with my Meatless BLT, the combination of smoked mozzarella and crumbled pita chips makes a great stand-in for bacon. With the egg, avocado, and a satisfying homemade blue cheese dressing, you’ve got a great summer meatless lunch or dinner.
In addition to giving you my Meatless Cobb Salad recipe, I’m giving away three signed copies of Cook Without a Book: Meatless Meals. Just tell me what you’re eating on these hot summer days (and it doesn’t have to be meatless!)
Giveaway ends on Wednesday, July 18th at 9 PM Eastern Time.
- ⅓ cup each: buttermilk, light sour cream or Greek yogurt, and low-fat mayonnaise
- 1 teaspoon red wine vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon Worcestershire sauce
- ½ cup crumbled blue cheese
- Salt and ground black pepper
- 8 packed cups (about 8 ounces) pre-washed mixed baby greens
- 4 boiled eggs, peeled and cut into small dice
- ½ small red onion, cut into small dice
- 1 whole avocado, cut into small dice
- 4 ounces smoked mozzarella, cut into small dice
- 2 small tomatoes, cut into small dice and lightly salted
- 1 cup coarsely crumbled pita chips
- Mix all dressing ingredients, including salt and pepper to taste, mashing some of the blue cheese into the dressing with the back of fork. (Can be covered and refrigerated for several days.)
- Place salad greens in a large bowl. Arrange each salad ingredient—eggs, onions, avocado, mozzarella, and tomatoes—in strips over salad greens (Can be covered and refrigerated several hours ahead.
- When ready to serve, drizzle salad with dressing to taste, and the pita chips. Toss to coat and serve immediately.
Hi Pam. I was planning on making a crab cobb salad today for dinner. With the heat we are keeping it simple. Most meals these days are usually grilled, but tonight going with the salad. I happen to have some very good smoked gouda in the fridge, so thanks for the idea. I’ll add that to my salad!
I love Cobb salads but rarely see one without meat on it – love this! I’ve been eating lots of gazpacho, tomato salads an roasted okra
We were without electric for 10days on blue knob rd, maysel wv. Heat was awful. Ate mostly wraps of left overs in fridge. Apples and celery with almond butter and now I do a big soup in the crock to last the week. Love getting avocados when I can. Always a smoothie or cold oats for breakfast. Would love to have your cookbook.
Pasta! TOday it will be with pesto and sun dried tomatoes….trying to cut down on the meat here as well.
Lots and lots of BBQ!! Anything that can be cooked outside is, even a homemade PIZZA!!! Mmmmm!
I am eating popsicles I am making with my new popsicle molds! So fun, made red (strawberry, white (yogurt/cream) and blue (blackberry) ones yesterday!
I always make a lot of bruschetta in the summer. The combination of garlic, basil and summer tomatoes is one of my favorites!
When it is this hot, we usually do salads or even have sandwich night. I also use my slow cooker a lot in the summer. Tonights dinner is pulled pork from the slow cooker.
I am trying to do more advanced menu planning, so our meals are a little more varied than usual. Pasta is making the rounds more than once due to pregnancy cravings! 🙂
Lots of salads. The tomatoes are coming off my vine faster than we can eat them. We are trying hard though!
i love a cool salad. i usually grill up some vegetables and eat them all week in salads. i am going to try this dressing…
I made a wonderful southwestern-style salad the other day with leftover grilled shrimp, black beans, tomato, avocado, corn and fresh-from-the-garden lettuce. So good!
Caesar Salad-I crave it like everyday and smoothies! Thank you for another delicious salad recipe! I can’t wait to try the meatless version.
We’ve been eating a lot of meatless meals this summer, because they just seem lighter. Lots of grain salads, veggie wraps, and sandwiches at my house!
Last evening featured cold fried chicken, a big salad and the first of the season corn on the cob. Yum!
I’m having a chickpea and feta orzo salad for lunch!
salad and gazpacho!
Lots of whatever is overabundant in the garden. This year it has been mostly squash, zucchini and tomatoes so far.
Our sunday dinner was spaghetti with meatballs—garlic bread using hamburger buns with a lil butter,garlic salt,and mozzarella cheeze.
fresh veggies and fruit from our CSA
We’re eating lots of grilled corn salad, berries and tomatoes. Add some roasted or grilled shrimp and we are happy campers!
My favorite meals for summer – are cook outdoor foods (though I kinda stink at grilling – I am learning, and it is SO hot even outdoors – to cook – lol!) I like most salads with veggies galore all summer – and of course, corn, corn – and more corn!
I would love this book and also enjoy your blog!
We are eating lots of grilled chicken, hamburgers, and veges. Tonight I am making a quiche that is meatless — mushroom based.
Lots of fruit – peaches and blueberries were big at the farmers market this weekend, and lots of zucchini (I will planting only one zucchini plant next year, not two!)
Bacon, lettuce and tomatoes from our garden sandwiches! Yum!
I just tried a No-Mayo Greek Yogurt Potato Salad for the first time and loved it. Served it with corn on the cob, a garden salad and oops…. Baby Back Ribs…. My boys favorite, Mom, not so much!
It’s too hot to use the stove or oven. So, I am loving recipes like Gazpacho that are fine cold.
I’m eating quite a lot of reheated freezer meals these days–casseroles cooked on days when it wasn’t too steamy to turn on the oven!
This summer I’ve gotten really into whole wheat pita bread. My favorite way of filling them so far is to spread the inside with hummus and then mixing up a little greek salad and putting it in. Also delicious is filling them with cream cheese and jalapenos!
I love the idea of combining smoked cheese and crumbled pita chips for a smoky stand-in. Beautiful salad, Pam! I am already the happy owner of your book, so please count me out of the giveaway.
As many different types of salads as I know how to make. Also, trying cool/cold soups. Husband is not to happy with cold soups, but experimenting anyway.
Tomato Sandwiches….Hellmann’s, fresh basil, and homemade focaccia. Every. Single. Day.
We just made four different salads for the week. Anything cool and already made!
Lots of salad!!
We are going to be eating lots of fresh corn and other veggies. My husband will not go without meat though! We will be doing something on the grill!
Tonight we’re having brats and chicken/maple/apple sausage on the grill with cucumbers and mini carrots. Thinking I might do crockpot chicken mole tacos for tomorrow’s dinner.
We love cold soups in the summer. A big favorite around here is creamy cucumber avocado soup. Super easy to make too.
Tonight I’m making a grilled corn, black bean and rice salad. We will grill some poultry sausages with that.
The corn is so sweet right now, we have it almost every night.
I’m eating a lot of Mexican lately, things like bean burritos, taco salad, etc. They are easily made on the stove top. It’s too hot to turn the oven on. Would love a copy of your book. Love your recipes!
I’ve been making different kinds of vegetable pestos to top whole grain, fruit and nut bowls. Also, spinach/arugula salads and salads like the one above you posted. I’m making that tomorrow….thanks for all the great recipes and stories.
I kept the oven off for our two weeks of 100 degree weather and made lots of stove top meals. One our favorites were tofu lettuce wraps! Cold crunchy lettuce with fresh corn and well seasoned tofu!
Lots and lots of salads from farmer’s markets fresh produce!
I have been making a lot of homemade guacamole and eating it with either tortilla or pita chips. Cathy
I crave cucumbers with yogurt
We can’t seem to get enough Tex-Mex this summer! I’ve been making a lot of zesty guacamole, bean and quinoa burritos wrapped up to take along for an easy picnic, big southwestern salads, and chipotle shredded beef in my slow cooker for carnitas served with shredded cabbage and feta. Fresh and filling are the operative words here!
Pasta with salmon, corn and diced tomatoes! Threw it together last night and it was perfect for a hot summer night.
That looks delicious! We’re eating (or drinking)lots of smoothies with greens from the farmers market.
This looks awesome, even though my first thought upon reading the title was “Dear God, no bacon?!”. 🙂
believe it or not, I just made soup! LOL I had so much leftover corn I thought I would make a light corn and clam chowder. It is light but still served warm.
I am eating lots of tomatoes
Lettuce soup and cheese sandwiches. Surprisingly delicious.
At the moment I’m boiling beets…what they will turn into is yet to be decided!