Steps to Make Vegan Cobb Salad Cheesecake Factory Gluten Free

Layered Salmon Cobb Salad

A complete listing of gluten free menu items available at the cheesecake factory.

Recipe Summary Layered Salmon Cobb Salad

This impressive show-stopping salad will look like a work of art on the center of your table. Serve with lemons on the side.

Ingredients | Vegan Cobb Salad Cheesecake Factory Gluten Free

¾ cup buttermilk

¼ cup mayonnaise

2 tablespoons white wine vinegar

½ clove garlic, crushed

2 teaspoons chopped fresh dill

salt and ground black pepper to taste

3 cups fresh green beans, trimmed

1 pound salmon fillets

½ teaspoon vegetable oil

4 cups chopped green leaf lettuce

1 pound tomatoes, cut into bite-sized pieces

1 (15 ounce) can corn, drained

2 cucumbers, halved and sliced

5 hard-boiled eggs, halved

4 slices cooked bacon, cut into thin strips

4 spring onions, thinly sliced

Directions

Combine buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt, and pepper. Refrigerate dressing.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 4 to 5 minutes. Drain and let cool.

Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.

Cook salmon on the preheated grill until flesh flakes easily with a fork, 6 to 8 minutes per side.

Layer lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.

If you are using prepackaged lettuce, you will need 6 cups.

Info | Vegan Cobb Salad Cheesecake Factory Gluten Free

prep: 45 mins cook: 21 mins total: 1 hr 6 mins Servings: 6 Yield: 6 servings

TAG : Layered Salmon Cobb Salad

Salad, Seafood Salad Recipes, Salmon Salad Recipes,