Cobb Salad with Ham {& Dressing} Recipe

cobb salad with dressing

The best cobb salad with ham and dressing served in a tortilla bowl.


  • Iceberg lettuce (1 head)  – Chopped
  • Cooked Ham – (1/2 cup) chopped (you can use chicken breast or left-over turkey from the holidays
  • Bacon – (6 strips or more) Cooked and crumbled
  • 1 avocado Peeled, Sliced, and chopped
  • 1 cup of Feta Cheese – or – Blue Cheese – whichever you prefer
  • 2 Hard-Boiled Eggs – chopped
  • small Red onion – chopped
  • 1 small can of Black Olives – chopped
  • 1 cup of Tomatoes – Chopped
  • 4 Flour Tortilla Shells – Burrito size
  • Honey Mustard Vinaigrette – recipe below

Vinaigrette Ingredients:

  • 1/2 cup of rice vinegar
  • 1/2 cup of mayonnaise
  • 1/4 cup of honey mustard
  • 1/4 tsp. of salt
  • 1/4 tsp. of ground black pepper
  • 1 tsp. sugar
  • If you really like a sweet flavor add 1 tsp. of honey


  • Start by baking your tortilla shell (at 350 degrees) – some of you have the nifty tortilla shell pans. I do not have a handy dandy tortilla shell mold, so I rolled some foil into a big ball and placed that on a baking sheet
  • I brushed my tortilla shell with olive oil and placed it over the foil ball. I shaped the shell by making folds into it. I baked it for about 5-10 minutes until the outside was golden then I pulled them off of the foil balls and flipped them over so the inside could crisp up – A few more minutes
  • Prepare your Vinaigrette by mixing all of the ingredients together – whisk until creamy
  • Once your shells are out of the oven – place one on each person’s plate, fill with lettuce
  • Start making rows of the chopped ingredients – bringing it all the way to the edge of your plate
  • Drizzle the vinaigrette over the ingredients


  • If you have leftover dressing and ingredients, make a sub sandwich for lunch the next day. It’s so good!