An Inspired Cobb Salad

cobb-salad-prep

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.

cobb-salad-finished

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.

cobb-salad-dressing

What  are your favorite ingredients to put in a salad?

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

Cobb Salad

Servings 1 serving
Prep 15 minutes
Total 15 minutes
Course:Salad
Cuisine:American
Author: Michelle

A classic recipe for a homemade cobb salad

Ingredients:

  • 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)

Dressing:

  • 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

Directions:

  1. 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.

Nutrition:

Calories: 458kcal
Fat: 31g
Saturated fat: 7g
Cholesterol: 204mg
Sodium: 599mg
Potassium: 1592mg
Carbohydrates: 34g
Fiber: 14g
Sugar: 14g
Protein: 17g
Vitamin A: 13795%
Vitamin C: 35.5%
Calcium: 194%
Iron: 3.3%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!