Honey Smoked Salmon Southern Cobb Salad

Love traditional cobb salad? This version adds a crave-worthy southern, smoky twist. We’re talking layers upon layers of black eyed peas, flaky Honey Smoked Salmon, hard boiled eggs, bleu cheese and so much more. 

Serves 6


  • 8 oz Honey Smoked Salmon (any flavor)
  • 3 hard boiled eggs
  • 3 tbsp vegetable oil 
  • 1 tbsp cider vinegar 
  • 1 tsp snipped fresh oregano (optional)
  • 1 15.8 oz can black-eyed peas, rinsed and drained 
  • 8 oz can of corn, drained
  • 1 large head lettuce (Boston or Bibb), torn (8 cups) 
  • 3 roma tomatoes, seeded, julienne sliced
  • 1/2 cup pecan halves, toasted 
  • Ranch, bleu cheese or french dressing


Halve eggs lengthwise and scoop out yolks. In bowl mash yolks with a fork. Stir in 1 to 2 tbsp of dressing, until smooth. Spoon yolk mixture into egg halves; set aside. In bowl combine remaining olive oil, vinegar and oregano. Add peas; toss to coat. To serve, place lettuce on platter. Arrange Honey Smoked Salmon, peas, corn, tomatoes, pecans and deviled eggs. Serve with your choice of dressing.