Marinated Mushroom Cobb Salad
with avocados / tomato / corn / eggs / cheese
- 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
- 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
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.
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!