Cobb Salad Recipe #374802
A Cobb Salad inspired by an omelet, which was inspired by a crepe. Full of fresh ingredients and perfect for summer!
Original recipe comes from http://www.browneyedbaker.com
20 min | 20 min prep
SERVES 2 , 1 large salad
- 3 cups chopped romaine lettuce
- 1/2 cup cubed cooked chicken
- 1 hard-boiled egg, chopped
- 1/2 avocado, chopped
- 1 small tomato, chopped
- 1/2 cup chopped mushroom
- 1/4 cup chopped onion
- feta cheese, crumbled
- 2 tablespoons , dressing (recipe below)
Dressing
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/4 teaspoon sugar
- 1 teaspoon lemon juice
- 2 teaspoons salt
- 3/4 teaspoon fresh ground black pepper
- 3/4 teaspoon worcestershire sauce
- 1/4 teaspoon dry mustard
- 1 garlic clove, finely minced
- 1/4 cup olive oil
- 3/4 cup vegetable or canola oil
- To make the dressing, blend all ingredients except the olive and vegetable oils. Once other ingredients are blended, slowly add the olive and vegetable oils until well blended. Toss with all other ingredients. Store remaining dressing in a covered container in the refrigerator.
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5 stars