• Cooking Time: 0
• Servings: 2
• Preparation Time: 20 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)
• 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

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.

A Cobb Salad inspired by an omelet, which was inspired by a crepe. Full of fresh ingredients and perfect for summer!