Greek Cobb Salad with Oregano Roasted Salmon
Greek Cobb Salad with Oregano Roasted Salmon
Ingredients
For the Salad:
- 1 bag store bought already chopped and clean romaine or 3 romaine heads clean and chopped
- 3 soft boil eggs
- 4 oz cherry tomato, halved
- 1 avocado, chopped
- 2 Persian cucumbers, chopped
- 1 ½ cup store bought marinated artichoke hearts
- 1 cup greek feta cheese
- ½ cup green bell peppers, charred and chopped
- ¼ cup thinly sliced red onion
- ½ cup Kosterina Greek Herb Kalamata Olives
- salt and pepper
For the Dressing:
- 1 cup non-fat greek yogurt
- ½ cup buttermilk
- 1 tsp dijon mustard
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 Tsp chives, chopped
- 1 Tsp dill, chopped
- ¼ cup Kosterina Original Extra Virgin Olive Oil
- salt and pepper
- lemon juice to taste
For the Salmon:
- 2 4 oz salmon filets
- lemon, sliced oregano sprigs
- Kosterina EVOO
- salt and pepper
Directions
For the Salad:
- Bring a pot of water to a boil and carefully drop eggs. Set timer for 7 ½ min and drop eggs into ice bath. Once cooled, peel and slice eggs in half. Set aside.
- Char whole bell pepper on burner. Chop ¼ inch once cooled. Set side.
- In a large bowl or platter, layer romaine lettuce on bottom with avocado, sliced soft boil eggs, red onions, feta cheese, kalamata olives, artichoke hearts, cucumbers, cherry tomatoes, and charred green peppers. Drizzle or toss dressing. Garnish with dill if desired.
For the Dressing:
- In a vitamix, food processor or by hand, blend yogurt and buttermilk while drizzling EVOO until smooth homogenized. Transfer to mixing bowl and add spices, salt and pepper, and lemon juice to taste. Finish with chives and dill.
For the Salmon:
- Preheat oven to 425 degrees.
- Lay Salmon on non-stick baking sheet pan and season with salt and pepper. Lay 2 slices of lemon with oregano sprigs on top. Drizzle with Kosterina EVOO and roast for 10-12 min or till desired doneness.
