Salad: United States – Cobb Salad with Salmon

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

8 cups (190 g) romaine or mixed salad greens
2 salmon fillets, grilled or roasted and flaked, about 12 oz total (340 g total)
4 slices bacon, cooked and crumbled
2 ripe avocados, diced
2 tomatoes, chopped
3 hard-boiled eggs, chopped
1 / 2 cup (60 g) crumbled blue cheese or Roquefort
3 tbsp (45 ml) red wine vinegar
6 tbsp (90 ml) olive oil
Salt and pepper to taste

Instructions

1. Whisk olive oil and red wine vinegar with salt and pepper to make a simple vinaigrette.
2. Arrange greens on a large platter in sections for bacon, avocado, tomato, eggs and blue cheese.
3. Place flaked salmon in the center or in its own section.
4. Drizzle vinaigrette over the salad, toss portions as served or present assembled and let diners combine on their plates.