Leftover Thanksgiving Ham Cobb Salad
Use up your leftover ham in this glorious cobb salad with a healthy, guiltless Greek yogurt ranch dressing! It’s the perfect post-Thanksgiving detox!
I hope you all had a great Thanksgiving! Jason and I loaded up the car and headed to Los Angeles for a very long 6-hr trek in the middle of the night (after In-N-Out and Krispy Kreme, of course) but we all made it here in one piece.
But before we discuss one of my favorite uses of Thanksgiving leftovers, I wanted to first let you all know how grateful I am to have you as my readers. Without you, this blog would not be possible and I wouldn’t be able to have a job that I truly love and enjoy. You have absolutely no idea how much I appreciate your visits here! So for this Thanksgiving, I am completely and truly grateful for you.
That being said, let’s talk leftovers. I’m sure you have a ton of goodies just waiting to be used and if you’re like me, you probably bought a ham that’s 10 pounds heavier than you actually needed for the big day. I’ve made leftover ham bone soup before but this year, I needed something light and filling, a Thanksgiving detox from all that food coma!
A salad is the perfect way to use up those ham slices, especially in a cobb salad lined up with hard boiled eggs, cherry tomatoes, avocado and creamy goat cheese. And it goes perfectly with guiltless Greek yogurt ranch that’s a bit healthier but tastes just as good as the original!
Leftover Thanksgiving Ham Cobb Salad
Ingredients
- 5 cups chopped romaine lettuce
- 1 cup diced ham
- ½ cup cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled and diced
- 2 hard-boiled eggs, diced
- ¼ cup crumbled goat cheese
For the Greek yogurt ranch
- ⅓ cup Greek yogurt
- ¼ cup buttermilk
- ¼ teaspoon dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the Greek yogurt ranch, whisk together Greek yogurt, buttermilk, dill, garlic powder and onion powder in a small bowl; season with salt and pepper, to taste. Set aside.
- To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of ham, tomatoes, avocado, eggs and goat cheese.
- Serve immediately with Greek yogurt ranch.
Did you make this recipe?
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What a great recipe. It is packed with all kinds of good stuff and very filling for lunch. Damn it sure is delicious.
Question. Could you give me the nutritional info on this recipe, specifically the dressing. Looks keto-friendly except for the buttermilk. Thanks!
Thanks for the recipe. I have been looking for something fun to try using leftovers. Do you have more of these recipes available. where can i find those?
This was so, so good! I used sun-dried tomato goat cheese. Perfection! Also, the dressing was very tasty – I don’t usually like homemade dressing but this is super good!
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Thank you for delicious recipes! My family loved this salad, my 5 and 3 year olds ate it in no time without any questions. Thank you for sharing such easy and very tasty recipes!!!
I have actually been craving a Cobb salad lately, and now I know what dressing I’m going to pair with it…sounds delicious! Glad you had a great Thanksgiving, Chung-Ah!
Cobb salad is my favorite! This looks so yummy!
I just pinned this. It sounds so good especially with that dressing! Yum! 🙂
Thanks for the pin!
What a great idea! Love it.
Beautiful! I am such a fan of Cobb salads. Not only are they delicious, the neat little rows of ingredients appeals to my need to have everything organized, which apparently extends to my food 😉
Love this super easy and creative way to use my leftovers! Ham, eggs, goat cheese AND ranch? That’s what love looks like right there. Plus, I want to put this healthy ranch all over everything, my face included. Yum!