Power Cobb Salad with Roasted Garlic Vinaigrette (Vegetarian)

• 1 bulb Roasted Garlic* (See Note)
• 1 Lemon, Juiced
• 1 Tablespoon Honey
• 13 cups Olive Oil
• Salt And Pepper, to taste
• 1 cup Quinoa, Cooked To Package Directions
• 1 Lemon, Zest (You'll Use The Juice For The Dressing)
• 2 Tablespoons Minced Dill
• 2 Tablespoons Minced Basil
• Salt And Pepper, to taste
• 8 cups Dark Green Salad Blend
• 1/2 cups Halved Cherry Tomatoes
• 1 whole Avocado, diced
• 1/2 cups Blue Cheese Crumbles

1. For the dressing, combine all ingredients in a small blender or food processor until smooth.
2. Taste, and add salt and pepper to your preference.
3. For the salad, combine quinoa, lemon zest, and herbs with some salt and pepper.
4. Arrange greens, quinoa, tomatoes, avocado, and blue cheese evenly on plates, then drizzle with the dressing.
5. Enjoy!
6. Note: To roast the garlic, wrap an entire bulb of garlic in a small piece of tin foil.
7. Roast at 450 degrees F for 30 minutes, then let cool until you can handle the garlic.

garlic, lemon, honey, olive oil, salt, quinoa, lemon, dill, basil, salt, green salad, tomatoes, avocado, blue cheese crumbles

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/power-cobb-salad-with-roasted-garlic-vinaigrette-vegetarian/ (may not work)