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Southwestern Salmon Cobb Salad

http://www.eatingwell.com/recipes/salmon_cobb_salad.html

From EatingWell:  July/August 2013

Here’s a healthy twist on a classic Cobb salad recipe: we skip the bacon, getting smoky flavor from chipotle peppers instead, and add salmon for a power-protein kick. Look for small cans of chipotle peppers in adobo sauce with Mexican foods at large supermarkets.

4 servings, 4 oz. salmon & 2 cups salad each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high.
  2. Cut salmon into 4 equal portions. Brush with adobo sauce and sprinkle with 1/4 teaspoon salt.
  3. Oil the grill rack (see Tips). Grill the salmon, turning once, until opaque, about 3 minutes per side.
  4. Combine sour cream, vinegar, water, minced chipotle and the remaining 1/4 teaspoon salt in a small bowl. Toss greens in a large bowl with 1/2 cup of the dressing.
  5. Divide the greens and salmon among 4 plates. Top with avocado, tomatoes and blue cheese. Drizzle with the remaining dressing.

Nutrition

Per serving : 385 Calories; 22 g Fat; 8 g Sat; 9 g Mono; 91 mg Cholesterol; 13 g Carbohydrates; 37 g Protein; 7 g Fiber; 696 mg Sodium; 1476 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 4 lean meat, 1/2 high fat meat, 2 fat

Tips & Notes