I hope you had a fabulous Easter, my little family did. And now that Easter dinner has gone and past, I’m sure you have a boat load of leftover ham on your hands. In today’s #SpringEats post I’ll be sharing a dinner that will use up some of that leftover Easter ham AND Easter eggs! Enjoy my Cobb Salad recipe!
My #MomBrain Story
When I made this Cobb Salad recipe I was in a wicked rush. I had only a matter of minutes to finish this entrée salad recipe, photograph it, and get my family fed before my hubby and daughter had to get out the door. I was super sleep deprived (as usual), the baby was being high maintenance (I basically held him while making this entire salad recipe), and I needed dinner on the table like 5 minutes ago. Oi!
I quickly layered the salad on my platter, styled the shot, and snapped away. I remember thinking to myself:
Wow, these photos are actually going to look AWESOME!
I got my family fed while I cleaned up the kitchen, and then sat down to eat. I grabbed my camera so I could scroll through the photos. Before I could take my first bite of Cobb salad it hit me. I had forgotten to put the SD card back into my camera! I had NO photos, NONE! I think I cried. No, I definitely cried. I took a deep breath, collected myself, got up, and took the photos you see here in this post. The salad is a jumbled mess, and nowhere near as pretty as my styled shots. But you know what? It was still delicious and definitely restaurant-quality!
Cook’s Note – Cobb Salad Recipe:
Most Cobb Salad recipes include chicken, but I decided to mix things up and add leftover ham from Easter. If you don’t like ham, feel free to use chicken or turkey instead.
I like to put a little extra blue cheese into my dressing. If you’d rather not just leave it out, it will still taste amazing!
I love this Cobb Salad recipe because it uses up leftover ham AND Easter eggs. Woot, woot!
I hate when I use only some of the herbs I bought for a recipe, because the rest usually go to waste in the refrigerator because I forgot about them. They’re so stinkin’ expensive! What I love about this recipe is that it uses an entire clam shell of chives, and none go to waste!
I like to pass the dressing with this salad instead of dressing it on the platter. This way if there’s extra it won’t go to waste because it’s already dressed.
Cobb Salad Recipe
Author: Jillian – a Food, Folks and Fun original!
Recipe type: Main Dish
Cuisine: Salad, American
Prep time:
15 mins
Total time:
15 mins
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Cobb Salad Recipe: a salad fit for a main dish. It’s also a great way to use up leftover ham. #SpringEats
Ingredients
For the Dressing:
2 teaspoons Dijon mustard
1 large garlic clove, minced
½ teaspoon granulated sugar
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
½ cup extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons blue cheese crumbles (optional)
Salt & pepper to taste
For the Salad:
12 cups chopped romaine lettuce
1 package of chives (usually about .75 ounces), sliced thin
2 large avocados, pitted and cubed
1 pint grape tomatoes
3 large hard-boiled eggs, quartered
8 ounces of bacon (about 8 pieces), cooked and crumbled
½ cup crumbled blue cheese
1 cup leftover ham, cut into bite-sized pieces
Instructions
FOR THE DRESSING: Combine all the ingredients into the canister of a blender. Give it 3-5 quick pulses, and season with salt and pepper. Transfer the dressing to a bowl, cover, and chill until ready to use.
FOR THE SALAD: In a large bowl combine the chopped romaine and chives. Give it a quick toss and spread it out on a platter.
Layer all the topping and serve with the dressing.
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I’m making this Cobb Salad recipe with leftover Easter ham. What are you making with your leftover ham?
Check out other #SpringEats Recipes:
Healthy Carrot Cake Muffins
Carrot Cake Cookie Bar Recipe
Lemon Cream Pie Float
How to Make Cannoli Cream
Carrot Cake Whoopie Pies with Toasted Coconut
Bakery Style Carrot Cake Cheesecake Cake
Toasted Coconut Macadamia Nut Bars
Strawberries & Cream Cheese Blintzes
Strawberries & Cream Smoothie
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