Kudos Cobb Salad with Yogurt Dill Dressing

Last weekend I made a spiral ham on the smoker, and it was delicious! Unfortunately, there were only two of us home to eat it, (my husband and myself) which made for a lot of ham leftovers. Naturally I had to think of a few ways to use up all the leftover ham in the fridge so I decided to make this Kudos Cobb Salad which was inspired by a recipe I saw on Damn Delicious.

One thing you’ll notice if you go to Damn Delicious to check out her cobb salad is that her photos are pure perfection! Mine…not so much. But, you do what you can in the late afternoon, as the sun is setting, and your company is just moments from ringing the doorbell!

This Kudos Cobb Salad can be served as a side dish or as a main course and it’s a great way to use up any leftover ham that you may have in the fridge. Feel free to also play around with the ingredients as you see fit. I think some chopped marinated artichoke hearts would go wonderfully well in this, or maybe some chopped salami, bacon (naturally), blueberries, strawberries or blackberries (just for a little sweet to brighten things up). You get the idea. Have fun and play around with the flavors and ingredients you love! There are no rules cooking in your own kitchen, just enjoy yourself. Oh, and have somebody else do the dishes! LOL

KUDOS COBB SALAD WITH YOGURT DILL DRESSING   {PRINT THIS RECIPE}
Serves: 6-8      Prep Time:  15 minutes

5 cups of chopped romaine lettuce
2 cups diced ham
1 1/2 cup cherry tomatoes, halved
2 avocados, seeded peeled and diced
2 tablespoon lime juice, divided (1 large lime)
5 hard boiled eggs, chopped
2 cups cottage cheese
salt and pepper
1 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup milk
1 tablespoon lime juice
1 1/2 teaspoons dill weed
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper

-Place an even layer of the romaine lettuce on a large platter.
-Arrange the ham, tomatoes, avocados, eggs and cottage cheese in neat rows on top of the lettuce.
-Squeeze the juice from half a lime over the avocados to prevent them from browning.
-Season the avocados, tomatoes, eggs and cottage cheese with salt and pepper to taste.
-In a medium size bowl, whisk together the yogurt, mayonnaise, milk, 1 tablespoon lime juice, dill, garlic powder, salt and pepper.
-Serve the salad immediately with the yogurt dill dressing.

Oh, I have another tip for you…if you want to make this more of a Cinco de Mayo salad (after all, today is the 5th of May), replace some of the ingredients with black beans and maybe add some crumbled Cotija cheese into the rows and then give it all a sprinkling of ground cumin. YUM! See how versatile and fun this one salad can be?

Dinner is served!

This is a ceramic tile painted trivet. If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders are always welcome and I can work from any photo or description you send my way. Kudos Kitchen by Reneé ~ Where food, art and fun collide on a regular basis! If you’re looking for other tasty and healthful salads, I’ve got you covered with the following recipes for: Crab Salad Stuffed Avocados: Winter Chopped Salad: Apple, Pear and Cucumber Salad: Thanks for visiting! Until we eat again,