COBB SALAD
- SOUP AND SALADS
- May 18, 2017
- 1 min read
INGREDIENTS
2 Cups Leftover ham, chopped
1/2 cup sliced almonds
1/2 cup Shredded Cheddar
1 avocado, peeled and sliced
1 can sliced olives, drained and rinsed
2 Hard boiled eggs, peeled and chopped
1 Medium Tomato, chopped
1 Can Wylwood Corn, drained and rinsed
1 Bag Spring Green Mix
3 Slices Bacon, cooked and crumbled
1 Bottle Salad Dressing
DIRECTIONS
On a large platter or bowl, place spring green mix.
Take 2-3 pieces of leftover sliced ham and chop into cubes. Sprinkle on top of salad mix.
Peel hard boiled eggs and chop. Sprinkle on top of salad.
Drain corn. Rinse and pat dry with a paper towel. Place on top of salad.
Chop tomato and avocado and sprinkle on top of salad.
Sprinkle favorite cheese on top of salad.
Top with cooked crumbled bacon and sliced almonds.
Serve with dressing on the side like Portmann's Italian Dressing.
