Spring Cobb Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 786
- Total Fat
- 66
- Saturated Fat
- 15
- Carbohydrates
- 19
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 31
- Cholesterol
- 212
- Sodium
- 960
- Total: 35 min
- Active: 35 min
Ingredients
Salad:
10 ounces spring mix salad greens
Kosher salt and freshly ground black pepper
8 ounces cooked salmon, flaked
1/2 cup 1-inch pieces of asparagus, blanched
1 avocado, diced
1/2 cup cooked peas
1/2 cup cooked cubed beets
1 carrot, cut into ribbons
3 large hard-boiled eggs, chopped
1/4 cup thinly sliced radishes
4 slices cooked bacon, crumbled
1/2 cup blue cheese
Green Goddess Dressing:
1 clove garlic, coarsely chopped
2 oil-packed anchovy fillets
1/2 cup fresh basil leaves
1/2 cup spinach leaves
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh tarragon
4 scallions, coarsely chopped
1/2 cup mayonnaise
1/4 cup lemon juice
1/4 cup grated Parmesan, plus more for garnish
1/4 cup white wine vinegar
1/4 cup avocado oil
Kosher salt and freshly ground black pepper
Directions
Special equipment:
Food Processor- For the salad: Place the salad greens in a large salad bowl. Season with salt and pepper. Cover with rows of salmon, asparagus, avocado, peas, beets, carrots, eggs, radishes, bacon and blue cheese.
- For the dressing: In a food processor, pulse the garlic and anchovies until finely chopped. Add the basil, spinach, parsley, tarragon and scallions, and pulse a couple of times. Add the mayonnaise, lemon juice, Parmesan and vinegar. Process until smooth. With the motor running, add the oil. Season to taste with salt and pepper. Drizzle over the salad.
- Ease of preparation: easy