This is a fantastic way to turn leftover ham into a totally different supper. It’s also a fantastic method to empty the fridge of items that need to be consumed. I opted not to add bacon because it would have overpowered the salty flavors of the ham and blue cheese, but you are welcome to do so.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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.
Nutrition Facts
| Calories | 1215 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 294 mg |
| Dietary Fiber | 11 g |
| Protein | 37 g |
| Saturated Fat | 25 g |
| Sodium | 2657 mg |
| Sugars | 9 g |
| Fat | 109 g |
| Unsaturated Fat | 0 g |