Cobb Salad with Ham and Homemade Dressing

This is a great way to utilize leftover ham to change it up into a completely different meal. It’s also a great way to clean out the fridge with things that need using up. Ham and blue cheese both have a salty flavor so I chose to leave bacon out, but feel free to add it if you wish.

INGRIDIENT

½ cup extra-virgin olive oil

¼ cup white balsamic vinegar

1 clove garlic, minced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

6 cups torn iceberg lettuce

1 ½ cups chopped ham

1 avocado, diced

½ cup crumbled blue cheese

1 (2.5 ounce) can sliced black olives

8 grape tomatoes, halved

2 medium mushrooms, sliced

2 medium hard-boiled eggs, sliced

DIRECTION

Step: 1

Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.

Step: 2

Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.

Step: 3

Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

NUTRITION FACT

Per Serving: 1215 calories; protein 37.4g; carbohydrates 26.1g; fat 108.8g; cholesterol 294mg; sodium 2656.7mg.

stew

10-Minute Tomato Basil Salad Author : nshawger

stew

100 Percent Whole Wheat Bread Author : Ed

stew

2 Minute Cheese Quesadillas Author : Jackie

stew

2-Step Beefy Taco Joes Author :

stew

3 Cheese Tortilla Pizza Author : Pablo Levesque

stew

3 P Salad Author : sueb