Smoked Salmon Cobb Salad

From Chow Bella Paleo

For the dressing:

1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
Salt and pepper to taste

  1. Blend juice, vinegar, and mustard together in a small bowl. While whisking, slowly drizzle in the olive oil until emulsified. Season to taste with salt and pepper.

For the salad:

4 (packed) cups chopped butter lettuce
4 (packed) cups chopped romaine lettuce
8 oz smoked salmon flaked or chopped into small pieces
1 cup finely diced tomato
1 cup diced cooked beets
2 hard boiled eggs, chopped
4 strips of bacon, cooked until crispy and crumbled
1/2 cup crumbled blue cheese OR chopped walnuts
1 medium avocado, peeled, pitted, and diced
2 tbsp minced chives
2 tbsp minced parsley
2 tbsp minced fresh dill

  1. In your serving bowl or individual salad bowl, add a layer of lettuce. 
  2. Create rows of each ingredient over the lettuce. Drizzle with the dressing and sprinkle with herbs. Serve immediately.
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