Salmon Cobb Salad
Servings: 4 servings
Calories: 859kcal
Ingredients
- 6 slices bacon cooked & chopped
- 8 cups crisp greens, iceberg or romaine lettuce
- 4 hard boiled eggs, quartered
- 2 avocados, chopped
- 3 medium tomatoes, chopped or 8 ounces cherry tomatoes, halved
- 6 ounces feta (bleu cheese or gorgonzola can be substituted)
- 1 pound salmon grilled, air fried or baked & cut into bite-sized pieces
- 2 Tablespoons green onions, sliced thin
White Wine Vinaigrette
- ⅔ cup light olive oil
- ¼ cup white wine vinegar
- 2 Tablespoons honey
- 2 teaspoons minced garlic
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon fresh basil, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook bacon in skillet. Remove to paper towel to drain. Crumble or chop when cool.
How to Grill Salmon (see above for instructions on how to air fry or bake)
- While assembling salad, grill salmon. Brush salmon with some of the bacon fat or olive oil and season with a little salt and pepper.
- Preheat grill to high. Place salmon, flesh side down if grilling with skin, directly on grill and cook for 4-5 minutes, turn and cook an additional 3-4 minutes, depending on thickness. Remove skin before cutting into pieces.
Assembling Salad
- In a large bowl, arrange ingredients in rows on top of greens.
White Wine Vinaigrette
- Place all ingredients in a jar with a lid and shake well. Drizzle over whole salad or, if you prefer, individual salads, just before serving.
Notes
See above for how to store leftovers.
Nutrition
Calories: 859kcal | Carbohydrates: 23g | Protein: 43g | Fat: 68g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 35g | Trans Fat: 0.04g | Cholesterol: 308mg | Sodium: 995mg | Potassium: 1578mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2365IU | Vitamin C: 44mg | Calcium: 287mg | Iron: 3mg
