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My review
Layered Salmon Cobb Salad
148
Stasty Cook
"This impressive show-stopping salad will look like a work of art on the center of your table. Serve with lemons on the side."
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Ingredients
1 h 6 m servings 395Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt, and pepper. Refrigerate dressing.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 4 to 5 minutes. Drain and let cool.
- Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.
- Cook salmon on the preheated grill until flesh flakes easily with a fork, 6 to 8 minutes per side.
- Layer lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.
Footnotes
- Cook's Note:
- If you are using prepackaged lettuce, you will need 6 cups.
Nutrition Facts
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Reviews
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Newest
3/19/2018
One of the better recipes on this site. Easy to make, healthy, and filling all in one.
7/19/2018
I made it exactly as written and it is fabulous! I layered the ingredients in 4 mason jars to take for lunch. The salad stayed fresh and all my coworkers ooh’d and ahh’d at how great it looked...
10/7/2017
Was pretty good, will make it again, but will leave out the green beans and use less dill and more garlic in the dressing.