Cobb Salad with Ham {& Dressing} Recipe
The best cobb salad with ham and dressing served in a tortilla bowl.
Yield: 4 servings
Calories: 659cal
Cost: $10
Equipment
- foil
- Baking Sheet
Materials
- 1 head Iceberg lettuce Chopped
- ½ cup Cooked Ham - chopped you can also use chicken breast or left-over turkey from the holidays
- 6 strips Bacon - Cooked and crumbled
- 1 avocado Peeled Sliced, and chopped
- 1 cup Blue Cheese crumbled
- 2 large Hard-Boiled Eggs chopped
- 1 amall red onion - chopped
- 1 3 oz. black Olives - chopped
- 1 cup Tomatoes - Chopped
- 4 Burrito sized Flour Tortilla Shells
Vinaigrette Ingredients:
- ½ cup rice vinegar
- ½ cup mayonnaise
- ¼ cup honey mustard
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. sugar
- If you really like a sweet flavor add 1 tsp. of honey
Instructions
- Start by baking your tortilla shell (at 350 degrees) - Some of you have the nifty tortilla shell pans. I do not , 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 to bake 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
Notes
- If you have leftover dressing and ingredients, make a sub sandwich for lunch the next day. It's so good!
Nutrition
Calories: 659cal | Carbohydrates: 20g | Protein: 20g | Fat: 55g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1207mg | Potassium: 757mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1481IU | Vitamin C: 17mg | Calcium: 234mg | Iron: 2mg