Marinated Mushroom Cobb Salad
with avocados / tomato / corn / eggs / cheese

Name: Marinated Mushroom Cobb Salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 12 oz Mushrooms, any button, quartered; 1 Tbsp Oil, olive; 2 tsp Vinegar, balsamic; 1 tsp Italian seasonings; 4 Eggs; 2 heads Lettuce, romaine , chopped; 1 Tomatoes, medium, chopped; 1 Avocados, chopped; 1 Tbsp Oil, cooking; 3/4 cup Corn, frozen; 1/2 cup Cheese, any shredded blend; 1 Tbsp Chives, chopped; 1 Tbsp Sour cream (sub plain yogurt); 3 Tbsp Oil, olive; 2 tsp Lemon juice; 1/4 tsp Honey; 1/4 tsp Garlic powder

Active: 30 Total: 60

Original GF Paleo Vegetarian

Cobb salads with their colorful rows of vegetables always look restaurant worthy. Assemble all the elements and marinate mushrooms in balsamic vinegar for a quick dinner.

Ingredients

Metric

Servings:

Marinated Mushroom Cobb Salad:

Mushrooms, any button - 12 oz , quartered
Oil, olive - 1 Tbsp
Vinegar, balsamic - 2 tsp
Italian seasonings - 1 tsp
Eggs - 4
Lettuce, romaine - 2 heads , chopped
Tomatoes, medium - 1 , chopped
Avocados - 1 , chopped
Oil, cooking - 1 Tbsp
Corn, frozen - 3/4 cup
Cheese, any shredded blend - 1/2 cup

Creamy Herb and Lemon Dressing:

Chives - 1 Tbsp , chopped
Sour cream (sub plain yogurt) - 1 Tbsp
Oil, olive - 3 Tbsp
Lemon juice - 2 tsp
Honey - 1/4 tsp
Garlic powder - 1/4 tsp

Prep

Marinate mushrooms - Quarter mushrooms. Combine with olive oil (the portion for the mushrooms), balsamic vinegar and Italian seasonings. Marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
Make hardboiled eggs - Cover eggs with cold water in a sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 12 minutes. Rinse under cold water for easier peeling. Roll egg against a hard, flat surface to break up shell, and then peel. (Can be done up to 5 days ahead)
Make dressing - Chop chives. Combine with sour cream, olive oil (the portion for dressing), lemon juice, honey and garlic powder. Add a splash of water if needed to make dressing smooth and pourable. (Can be done up to 3 days ahead)
Lettuce / Tomatoes - Prep as directed. (Can be done 1 day ahead)
Avocados - Chop avocados.
Eggs - Chop hardboiled eggs.

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Make

Heat a frying pan over medium-high heat. Add cooking oil and mushrooms to heated oil. Saute until tender, 3 to 4 minutes. Add corn and saute just until corn is heated through.
Assemble salads by topping lettuce with mushrooms, corn, eggs, tomatoes, avocados and cheese. Top with dressing and serve!

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