Salmon Salad Gets the Blues
Main Ingredient: Fish
Yield: 4-6 servings
Recipe courtesy of Cay Benadum, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
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- Prep
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- Serving
- 4-6
Ingredients
- 2 tablespoons plain yogurt
- 1 c. mayonnaise
- 1 tbsp. Dijon mustard
- 2 teaspoons fresh dill, diced
- 4 ounces Salemville® blue cheese, crumbled
- Salt and pepper, to taste
- 6 cups chopped romaine lettuce
- 1/2 c. brown rice, cooked
- 2 cooked salmon fillets, pulled apart with 2 forks into 1” pieces
- 4 slices turkey bacon, cooked until crisp, crumbled
- 1 large bell pepper, seeded and diced
- 1/2 c. thinly sliced green onions
- 1 cucumber peeled, seeded and diced
- 2 pears cored and thinly sliced
- 2 tablespoons capers, drained
- 1 hard-boiled egg, sliced
Directions
- In a small bowl, whisk together yogurt, mayonnaise, Dijon mustard, dill and blue cheese. Season to taste with salt and pepper; set aside.
- Add chopped romaine lettuce to large serving platter. Layer with cooked brown rice. Top with salmon, turkey bacon, bell pepper, green onion, cucumber, sliced pear, capers, egg and blue cheese.
- Pour dressing over salad and serve.
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- Prep
- 5
- Total
- 15
Blue Cheese Garlic Bread
- Prep
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- Total
- 8
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- Prep
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- Total
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