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.
- 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
- 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.
I’m making this Cobb Salad recipe with leftover Easter ham. What are you making with your leftover ham?
Check out other #SpringEats Recipes: