| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 6 cups chopped romaine lettuce
- 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
- 4 slices turkey bacon, cooked until crisp and crumbled
- 1 cup shredded carrots
- 1 green bell pepper, seeded and sliced
- 1/2 cup thinly sliced red onion
- 2 tablespoons drained capers
- 2 hard boiled eggs, sliced
- 1/4 cup crumbled gorgonzola
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh dill
- Salt and freshly ground black pepper
Instructions
- Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.
- In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 618 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 51 g |
| Cholesterol | 220 mg |
| Sodium | 1057 mg |
Reviews
I added small capers and 2 tsp mayo and just used as sauce for the salmon since it needed a little something, that did the trip and tasted great!
It’s ok but I will use the suggestion of adding some lemon juice to the sauce.
It was ok. I had to add some lemon, a couple shots of red wine vinegar, a tsp of garlic and a good dose of Seasoned Salt to give it some flavor though. Also it was very thick, like a dip. Some tweaking and this could become a favorite.
I followed the suggestion of a previous reviewer and substituted Ken’s buttermilk dressing for the sour cream and buttermillk ingredients. Less pricey. I added dijon and plenty of fresh dill. It was delicious over the salmon and romaine. I served mine with a cuke & tomato salad on the side with the egg. A great meal for the weight concious too.
Delicious and healthy, great for a summer evening. Made it for 5 of my girlfreinds and all of them loved it, they keep asking for the recipe.
I had some of the cashew salmon from this episode leftover so I used that. I also used cucumbers because I didn’t have any green peppers. It is great. Will make again.
I made the salmon and sauce for Easter dinner and it was a huge hit. I did use Dijon mustard and added whole grain with garlic and and horesradish mustard. Very good! Can not wait to make it with the salad. Loved it!
We have enjoyed this salmon/salad combination 3 times over the past three weeks, and we LOVE it! One change that we made was to use red peppers instead of green. Another was to make the dressing a little easier. We used Ken’s Buttermilk Ranch Dressing and mixed in Dijon mustard, dill, and pepper. Love the combination!! Before we broil our salmon, we douse it with fresh lemon juice and dill.
Thank you for the recipe!!!
This salad is so good! It’s already in my permanent recipe book. The only things I did differently were to add extra dill and mustard to the dressing, and I used low fat sour cream and buttermilk. Everyone loved it!
Great use of leftover salmon. I omitted the cheese and added avacado for a different take. I also made dressing with lower fat alternatives and it still turned out great.