Main Courses

Honey Baked Ham and Turkey Cobb Salad

Name: Honey Baked Ham and Turkey Cobb Salad
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4
Ingredients: 1/2 LB Honey Baked Ham (chopped); 1/2 LB Honey Baked Roast Turkey (chopped); 1 Bunch Green Leaf Lettuce (chopped); 1 Bunch Romaine (chopped); 1 Cup Grape or Cherry Tomatoes (halved or quartered); 1 Cup Cucumber (quartered and sliced); 1/3 Cup Red Onion (diced); 2 Avocado (sliced); 3 Hard Boiled Eggs (quartered); 1/2 CUP Bleu Cheese (crumbled); To Taste Salt; To Taste Black Pepper; null For the Buttermilk Ranch Dressing; 3/4 Cup Whole-Milk Plain Greek Yogurt; 2/3 Cup Buttermilk; 3 TBL Mayonnaise; 1 TSP Lemon Juice; 1TBL Chives or Green Onions (finely chopped); 1 TSP Fresh Dill (finely chopped); 1 TSP Flat-Leaf Italian Parsley (finely chopped); 1 Garlic Clove (minced); 1/4 TSP Dried Oregano; 1/4 TSP Mustard Powder; 1/4 TSP Onion Powder; 1/4 TSP Black Pepper; To Taste Kosher Salt

Certain salads are a meal unto themselves and the Cobb Salad with Honey Baked Ham and Roasted Turkey is definitely one of those salads. Piled high with tender ham and turkey, this BIG salad is a fantastic low carb, high protein meal. It's a perfect weekend lunch for the family.

Prep

35 Minutes

Cook

35 Minutes

Serves

Ingredients

Honey Baked Ham (chopped)

1/2 LB

Honey Baked Roast Turkey (chopped)

1/2 LB

Green Leaf Lettuce (chopped)

1 Bunch

Romaine (chopped)

1 Bunch

Grape or Cherry Tomatoes (halved or quartered)

1 Cup

Cucumber (quartered and sliced)

1 Cup

Red Onion (diced)

1/3 Cup

Avocado (sliced)

Hard Boiled Eggs (quartered)

Bleu Cheese (crumbled)

1/2 CUP

Salt

To Taste

Black Pepper

To Taste

For the Buttermilk Ranch Dressing

Whole-Milk Plain Greek Yogurt

3/4 Cup

Buttermilk

2/3 Cup

Mayonnaise

3 TBL

Lemon Juice

1 TSP

Chives or Green Onions (finely chopped)

1TBL

Fresh Dill (finely chopped)

1 TSP

Flat-Leaf Italian Parsley (finely chopped)

1 TSP

Garlic Clove (minced)

Dried Oregano

1/4 TSP

Mustard Powder

1/4 TSP

Onion Powder

1/4 TSP

Black Pepper

1/4 TSP

Kosher Salt

To Taste

Preparation

Begin by making your dressing. In a mixing bowl, combine the yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, parsley, dried oregano, mustard powder, onion powder, garlic, salt and pepper. Whisk to combine. Refrigerate dressing for 30 minutes.

Drizzle dressing along inside of large mixing bowl. Fill bowl with chopped greens. Gently toss greens until lightly covered in dressing. Transfer greens to large platter or servng bowl.

Working from left to right or vice versa, place remaining ingredients in vertical rows, one ingredient per row, on top of greens until entire top of salad is covered. Serve in bowls with extra buttermilk ranch dressing on the side.