Description
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.
Ingredients
- 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
Instructions
- Whisk olive oil
- vinegar
- garlic
- salt
- and pepper together in a small bowl until evenly combined.
- Place lettuce
- ham
- avocado
- blue cheese
- olives
- tomatoes
- and mushrooms in a large bowl. Toss until evenly combined.
- Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 2