- Dressing:
- 3/4 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1/2 clove garlic, crushed
- 2 teaspoons chopped fresh dill
- salt and ground black pepper to taste
- 3 cups fresh green beans, trimmed
- 1 pound salmon fillets
- 1/2 teaspoon vegetable oil
- 4 cups chopped green leaf lettuce
- 1 pound tomatoes, cut into bite-sized pieces
- 1 (15 ounce) can corn, drained
- 2 cucumbers, halved and sliced
- 5 hard-boiled eggs, halved
- 4 slices cooked bacon, cut into thin strips
- 4 spring onions, thinly sliced
- 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.
05/14/2018
recipepes.com
Layered Salmon Cobb Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
