If you’re like me, you probably have about 8 lbs. left of your 10-lb. Easter ham & are hoping that it doesn’t go the way of your Christmas ham leftovers, which may or may not have sat forgotten at the back of the fridge for, oh, 2 months or so.
Again, if you’re like me, you had the best intentions of making slow-cooker split pea soup, but waking up to a high in the 80s just didn’t make soup sound that appealing. (Completely forgetting about it until lunchtime may have played a role as well. Maybe.)
Enter the Cobb Salad. Now, there are different types of salad eaters out there. Some like the iceberg, some like more veggies than lettuce, some like ranch, some like vinaigrettes, etc. I, personally, am a lover of fruity spinach salads with sweet dressings. So this is my version. The honey mustard complements the honey ham quite nicely!
For starters, here’s the easy dressing recipe. I found it at AllRecipes.
- 1/2 cup mayo (yes, this is a lot… feel free to sub lowfat, fat-free, or even Greek yogurt)
- 2 Tbsp. dijon mustard (I used the cheap stuff, so it was a little on the bitter side; I compensated by adding a little more honey. If you have the good stuff, great. If not, you can always use regular old yellow!)
- 2 Tbsp. (plus a little if you’re using cheap dijon) honey
- 1 Tbsp. lemon juice
- Whisk ingredients together.
- Chill until ready to use.
Easy enough, right?
Now all you need to do is mound some spinach on a plate, top it with some leftover ham, any fruits/veggies of your choice (think avocado, tomato, onion, etc. — I like Craisins), & one of your leftover hard-boiled eggs. Bonus points if it’s still got egg dye on it:
Top with the dressing, & you’re enjoying a perfect 80-degree-day way to use some of your Easter ham (& dyed eggs!).
Here’s what My Husband The Eloquent thought of it: “That was seriously good. & I’m a guy, so I don’t say stuff like that about salad.”
Can’t get any more rave than that!
How are you using your Easter leftovers? I’ve still got about 7 lbs. of ham to go!