Cobb Salad with Ham

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Servings: 4 Prep: 20 min Dairy Free Gluten Free Paleo Entree Salad Homestyle No Leftover Simple Lunch Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Dijon Mustard, Romaine, Avocados, Roma Tomatoes, Sea Salt, Ground Black Pepper

Ingredients

8 eggs

3 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil ⚠

1 teaspoon Dijon mustard ⚠

1 head romaine ⚠

½ pound cooked ham

2 avocados ⚠

2 Roma tomatoes ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. Boil enough water to cover your eggs in a pot.

2. Once your water is boiling, use a spoon to gently drop in eggs so that they do not crack. Boil for 10 minutes, then drain the hot water from your pot.

3. Place the pot of eggs in the sink add a scoop of ice and cold water and allow them to sit for 2 minutes. Peel and set aside.

4. Wash and shred the lettuce. Cube the ham into 3/4 inch cubes. Peel and slice the avocado and hard-boiled eggs. Dice the tomatoes.

5. Toss the lettuce with the dressing and place on a large platter.

6. Arrange the remaining ingredients atop the dressed lettuce, season with salt and pepper, and serve.