Salmon Cobb Salad with Spinach and Feta - Tender spinach and romaine lettuce topped with delicious oven-baked salmon, tomatoes, eggs, bacon, avocados and feta, all tossed together with a tangy lemon-mustard dressing.
4slicesturkey bacon,cooked to a desired crispness and crumbled
2cupscherry tomatoes,halved
½cupcrumbled feta cheese
1avocado, cut in slices
1lemon, cut in slices
FOR THE DRESSING
¼cupExtra Virgin Olive Oil
2tablespoonsRed Wine Vinegar
1tablespoonlemon juice,or to taste
1teaspoonworcestershire sauce
1teaspoondijon mustard
1clovegarlic,minced
salt and fresh ground pepper,to taste
Instructions
Preheat oven to 425˚F.
Line a baking sheet with foil.
Drizzle some oil over the top of each salmon, just enough to coat the salmon.
Sprinkle the salmon with salt and pepper, and top each fillet with a bit of minced garlic.
Place salmon fillets on the baking sheet and transfer to the oven.
Roast for 15 to 18 minutes, or until salmon flakes easily with a fork.
Remove from oven and set aside.
In the meantime, prepare the salad
Arrange baby spinach and lettuce in a large salad bowl.
Top the salad with the salmon, eggs, crumbled bacon, tomatoes, feta, and avocado. Set aside.
In a small mixing bowl or a jar with a lid, combine extra virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, mustard, minced garlic, salt, and pepper; whisk until thoroughly incorporated. If using a jar, close it with a lid and shake the jar until well combined.
Pour dressing over the salad, lightly toss, garnish with lemon slices, and serve.