This is not only a tasty combination of flavors, but it looks impressive. Each ingredient is layered in a clear glass bowl, making it a work of art…so pretty and colorful, you may hesitate a moment before dipping into the bowl.  But don’t wait–salads are best eaten when the ingredients are super fresh, with lots of crunch.



  • ¾ cup buttermilk
  • ¼ cup mayonnaise
  • 2 tablespoons white wine vinegar
  • ½ clove garlic, crushed
  • 2 teaspoons chopped fresh dill
  • salt, freshly ground pepper, to taste


  • 3 cups fresh green beans, trimmed
  • 1 lb. salmon fillets
  • ½ teaspoon vegetable oil
  • 4 cups chopped green leaf lettuce
  • 1 lb. tomatoes, cut into bite-sized pieces
  • 1 (15-oz.) can corn, drained
  • 2 cucumbers, halved, sliced
  • 5 hard-boiled eggs, halved
  • 4 slices cooked bacon, cut into thin strips
  • 4 spring onions, thinly sliced
  • fresh lemon wedges


  1. Combine buttermilk, mayo, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt and pepper. Refrigerate.
  2. 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, 4-5 minutes. Drain and let cool.
  3. Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper. Cook salmon on the grill until it flakes easily with a fork, 6-8 minutes per side depending on thickness of the fillets.
  4. In a large glass trifle or other glass bowl, layer the lettuce, tomatoes, corn, cucumbers, green beans and hard-boiled eggs. Place flaked salmon on top. Garnish with bacon and spring onions. Serve dressing and lemon wedges alongside. Makes 4-6 servings.

Source: Stasty Cook,

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...