Try this wonderful summer twist on the traditional cobb salad with our home made Green Goddess salad dressing.  It is easier than you think!!  Impress your friends by making this dish to serve at a casual Sunday brunch.  This recipe is even better with smoked salmon.

Dressing Ingredients:

12 oz.        Light Mayonnaise
1 oz.           White wine vinegar
1/4 cup     Parsley, fresh, roughly chopped
1/4 cup     Green onion, roughly chopped
1 Tbsp.      Basil, fresh, roughly chopped
1 Tbsp.      Dill, fresh, roughly chopped
1/8 tsp.     White pepper, fine

(You can replace any of the above listed ingredients if something Cheap Alli should not be eating to stay in line with a diet you are on.  Substitution ideas include: chick peas, edimame, green onions, alfalfa sprouts, walnuts, cheese.)

Dressing Directions:

1.    Combine all ingredients in a food processor.  Process for 60 seconds, or until the herbs are finely chopped and well combined.
2.    Refrigerate dressing until use.

Yield:  approx. 12 oz.

Salmon (Roasted or Smoked)

Salmon Ingredients:

60 oz.       Salmon fillets, cut into 1-oz. pieces
(will yield about 48 oz. cooked)
3 oz.          Vegetable or Olive oil
1 Tbsp.      Kosher salt
1 tsp.          Black pepper, fine

Salmon Directions:

1.    Place salmon pieces in a large mixing bowl.  Add oil, salt and pepper.
2.    Toss gently to coat salmon.
3.    Space pieces on a sheet pan, in a skillet, or on the grill and cook the salmon to your liking (approximately 6 minutes).
4.    Gently remove salmon to cool.  Refrigerate.

Yield:  12 4-oz. servings.

Salad Ingredients and Toppings:

1 oz.           Green Goddess Dressing
3 oz.           Mixed Field Greens (or Romaine lettuce)
4 oz.           Roasted or Smoked Salmon
1 oz.           Avocado, peeled, chopped
1 oz.           Bacon, cooked, chopped
1 oz.           Cherry tomatoes, halved
1 oz.           Hard boiled egg, cut in wedges

Salad Assembly Directions:

In a large mixing bowl , toss mixed field greens with a small amount of Green Goddess dressing, just enough to coat the salad leaves.  Arrange dressed greens on a plate or piece of flat bread or in a pita.  Arrange salmon pieces in a line in the center of the salad.  Arrange remaining ingredients in lines on both sides of salmon.

This is one of my favorite summer salads.  The salmon can be served warm or at room temperature.

Enjoy!!