The Not So Cobb Salad

A new simple take on the classic Cobb salad. The crunch from the freshly toasted sunflower seeds and the tangy-ness of the dressing only add to this salad I now call 'my usual'.  I hope you enjoy it as much as I do.

Ingredients:

Dressing:

 1/2 tbsp Dijon mustard

1 tbsp olive oil

1 tbsp lemon juice

1/4 tsp salt

Salad: 

1 Hard boiled egg

1/2 portobello mushroom cap

2 tbsp raw sunflower seeds

3-4 cups chopped romaine or baby spinach

1/4 cup feta cheese

1 tbsp olive oil

Steps: 

1. Dice portobello mushroom cap and saute until softened

2. set on plate to cool and using same pan add sunflower seeds and toast until golden brown. 

3. Add the lettuce to a large bowl and mix with dressing

4. slice hard boiled egg and place on top.

5. Place mushrooms, feta cheese, and sunflower seeds on top.

6. Enjoy :)