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Layered Salmon Cobb Salad

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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1 h 6 m servings 395 cals
Original recipe yields 6 servings

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  1. Combine buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt, and pepper. Refrigerate dressing.
  2. 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.
  3. Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.
  4. Cook salmon on the preheated grill until flesh flakes easily with a fork, 6 to 8 minutes per side.
  5. 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.


  • Cook's Note:
  • If you are using prepackaged lettuce, you will need 6 cups.

Nutrition Facts

Per Serving: 395 calories; 22.3 g fat; 26.7 g carbohydrates; 25.4 g protein; 223 mg cholesterol; 513 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Was pretty good, will make it again, but will leave out the green beans and use less dill and more garlic in the dressing.