Cobb salad chorizo ME’EAT bits

Cobb salad chorizo ME’EAT bits CHORIZO

Simple Salad made easy with a bed of chopped romaine lettuce topped with RollinGreens Chorizo ME’EAT bits, Boiled and eggs and cherry tomatoes. Served with your favorite dressing.

Serves: 2 People


For Chorizo ME’EAT

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water
  • 3 tbsp olive oil
  • 2 tsp vinegar
  • 20 shakes of liquid smoke

For the Salad

  • 1 head of Romain Lettuce
  • 8-12 cherry tomatoes
  • 2 eggs
  • Your favorite salad dressing


  1. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chorizo ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer. Preheat your oven to 400 degrees F.
  4. Add cooked chorizo to a baking sheet and cover with about 20 drops of liquid smoke. Spread out evenly. (If you don’t have liquid smoke, use a few dashes of smoked paprika). Bake the cooked chorizo until bits are almost dry and crispy.
  5. For the boiled eggs, in a small pot, fill ¾ full of water and boil, add eggs and cook for 10-12 minutes. Once the eggs are boiled, remove the shells and rinse. Cut in half and set aside for salad.
  6. Wash and dry lettuce and chop into ½ inch pieces. Place into large salad bowl. Cut the cherry tomatoes and in half. Pace in one corner of the salad bowl.
  7. Finishing the salad by adding the cut boiled eggs to a corner and the chorizo bits to another.
  8. Eat with your favorite salad dressing.

-Enjoy Chef Ko


Chorizo Plant-Based ME’EAT
Back to blog