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

Active: 30 min Total: 1 hr

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. 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)
  3. 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)
  4. Lettuce / Tomatoes - Prep as directed. (Can be done 1 day ahead)
  5. Avocados - Chop avocados.
  6. Eggs - Chop hardboiled eggs.

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Make

  1. 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.
  2. Assemble salads by topping lettuce with mushrooms, corn, eggs, tomatoes, avocados and cheese. Top with dressing and serve!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (104)
Gluten-free (6)
Paleo (15)
Vegetarian (11)

40 reviews

Everything went well, and tasted delicious, except that I didn’t read down to the part about browning the corn in the bacon grease. I had to use a microwave container made for bacon because of space and time, although I like that Cooksmart indicates what can be done ahead. I liked the lightness of the dressing, but I would almost double the dressing amount for my crowd, even though I used good mixed greens which have strong flavors on their own that I wouldn’t want to drown.

By: Patricia
Posted: Oct 21, 2019
Diet: Original
0 Helpful

Great and easy salad. I made the Paleo dressing for a lighter touch. Very good!

By: Kimberly
Posted: Jun 10, 2019
Diet: Gluten-free
0 Helpful

Dressing was ok. Added blue cheese.

By: Allison
Posted: Jun 09, 2017
Diet: Original
0 Helpful

Used chicken instead of shrimp, but MAN this was good with fresh bacon and egg. Never liked a cobb salad this much!

By: Sundi
Posted: May 15, 2017
Diet: Original
0 Helpful

Fried shrimp in bacon grease, and added fresh ground salt and pepper

By: Andrew
Posted: Jan 25, 2017
Diet: Original
0 Helpful

My husband and I enjoy this salad a lot and have made it several times for dinner.

By: Kristen
Posted: Oct 26, 2016
Diet: Original
0 Helpful