An Inspired Cobb Salad


The inspiration for this salad runs a few degrees deep. It all started with the California Brunch Special crepe from Crepes-a-Go-Go. This is my Chief Culinary Consultant’s favorite savory crepe to order; it has turkey, cheese, eggs, mushrooms, avocado, tomato, and feta. Seriously delicious. This crepe spawned a great idea by him: an omelet made with chopped avocado, tomato, mushrooms, and feta (and if we’re really hungry, throw in chopped chicken or turkey). Incredibly scrumptious. And maybe healthier than the crepe? Okay, definitely healthier than the crepe. Recently I’ve been craving a “big salad”. Who remembers the Seinfeld episode when Elaine tries to order a “big salad” with “lots of stuff”? That’s exactly what I wanted. I immediately thought about the crepe, and then the omelet, and realized that those ingredients would make an amazing salad.

With summer on our doorstep here in the East, a bright crisp salad with fresh ingredients sounded delicious.


I suppose this could be considered a cross between a chopped salad and a Cobb salad, but the key is to use whatever your favorite fresh ingredients are. Vegetables, chicken, turkey, cheese, whatever you fancy – throw it in and mix it up with this fabulous dressing. I searched for Cobb salad dressing and found this same recipe on about 10 different websites, so I’m not attributing it to anyone in particular, as I suppose it’s just a classic recipe.


What  are your favorite ingredients to put in a salad?

If light summer salads are your thing, definitely try this Panzanella Salad

Cobb Salad

Yield: 1 serving

Prep Time: 15 minutes

Total Time: 15 minutes


3 cups chopped Romaine lettuce
½ cup cubed, cooked chicken
1 hard boiled egg, chopped
½ avocado, chopped
1 small tomato, chopped
½ cup chopped mushrooms
¼ cup chopped onion
Feta cheese, crumbled
2 tablespoons of dressing (recipe below)

¼ cup water
¼ cup red wine vinegar
¼ teaspoon sugar
1 teaspoon lemon juice
2 teaspoons salt
¾ teaspoon freshly ground black pepper
¾ teaspoon Worcestershire sauce
¼ teaspoon dry mustard
1 clove garlic, finely minced
¼ cup olive oil
¾ 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.


13 Responses to “An Inspired Cobb Salad”

  1. Miranda on May 28, 2009 at 9:33 am

    This looks amazing. Not to mention, you take AMAZING pics.
    I love Cobb Salad.


  2. stephchows on May 28, 2009 at 10:25 am

    Now THAT is what I call a big salad 🙂 Awesome 🙂


  3. Jessica on May 28, 2009 at 10:46 am

    I love Cobb salads! Thanks for sharing!


  4. Katrina on May 28, 2009 at 7:29 pm

    De-licious! I’ll have to try that dressing!


  5. Lisa on May 28, 2009 at 11:01 pm

    Had no idea there was actually a Cobb -dressing- I alwasy just ordered blue cheese – now I feel cheated by all those obviously poser Cobb salads!


  6. Elyse on May 29, 2009 at 1:23 am

    Mmm, this salad looks awesome. I may have to have this for lunch tomorrow. YUMMY! Lots of yummy treats mixed with great protein. And that dressing sounds fabulous, too.


  7. Sarah on May 29, 2009 at 2:08 pm

    This looks wonderful! What a refreshing summer salad!


  8. Michelle on May 29, 2009 at 5:57 pm

    Lisa – I had no clue either! I always just thought it was served with blue cheese or ranch. I’m glad I found this one though, because it’s fabulous!


  9. Rita Bingham on July 16, 2009 at 8:28 pm

    I would like permission to use the cobb salad photo to make a recipe section header for my website. Is it copyrighted?


  10. mahsa on December 13, 2009 at 3:17 am

    it`s very very goooooood


  11. Pingback: 36 Fabulous Recipes for Summer | Brown Eyed Baker

  12. mary on December 29, 2010 at 4:32 am

    hi, thanks to sharing this reciepe! but what can be used instead of Worcestershire sauce and dry mutsrad? ( two things i don’t have currently!)


    • Michelle on February 16th, 2011 at 9:49 pm

      You could omit the dry mustard and use soy sauce in place of the Worcestershire. It won’t taste exactly the same, but close!


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)