Salmon Salad Gets the Blues

  • Recipe courtesy of Cay Benadum, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
  • Yield: 4-6 servings

    Ingredients

  • 2 tablespoons plain yogurt
  • 1 c. mayonnaise
  • 1 tbsp. Dijon mustard
  • 2 teaspoons fresh dill, diced
  • 4 ounces blue cheese, crumbled
  • Salt and pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1/2 c. brown rice, cooked
  • 2 cooked salmon fillets, pulled apart with 2 forks into 1” pieces
  • 4 slices turkey bacon, cooked until crisp, crumbled
  • 1 large bell pepper, seeded and diced
  • 1/2 c. thinly sliced green onions
  • 1 cucumber peeled, seeded and diced
  • 2 pears cored and thinly sliced
  • 2 tablespoons capers, drained
  • 1 hard-boiled egg, sliced
  • 4 ounces blue cheese, crumbled

    Directions

  • In a small bowl, whisk together yogurt, mayonnaise, Dijon mustard, dill and blue cheese. Season to taste with salt and pepper; set aside.
  • Add chopped romaine lettuce to large serving platter. Layer with cooked brown rice. Top with salmon, turkey bacon, bell pepper, green onion, cucumber, sliced pear, capers, egg and blue cheese.
  • Pour dressing over salad and serve.