Chef’s Salad with Leftover Ham

This fully loaded chef's salad recipe features tons of fresh vegetables, tender leafy greens, and leftover ham. It's all topped with a tangy ranch vinaigrette for a flavorful, satisfying salad.

Course Entree Salad, Salad

Cuisine American

Keyword Chef's Salad, Homemade Salad Dressing, Leftover Ham, Leftover Ham Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 458kcal

Author Cara Harbstreet

Ingredients

10-12 oz salad greens such as romaine, iceberg lettuce, or butterleaf lettuce, or about 8 cups
8 oz cooked ham cubed into small pieces
1 small cucumber thinly sliced or diced
1 cup halved cherry or grape tomatoes
4-6 oz cheese cubes such as cheddar, cheddar jack, or Swiss
4 eggs
4 green onions sliced

For the Ranch Vinaigrette

1/2 tbsp ranch seasoning homemade or store-bought
1/3 cup olive oil
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1/2 to 1 tbsp fresh dill roughly chopped

Instructions

To make the dressing, add all ingredients to a jar with a tight lid. Shake vigorously until well combined. Set aside until ready to serve or refrigerate if preparing in advance.
Meanwhile, prepare a small saucepan of water to boil the eggs. Place the eggs in the pot and fully cover with water. Bring to a boil over high heat. Once boiling, turn off the heat and place the lid on top. After 10 to 12 minutes (depending on preferred doneness) transfer the cooked eggs to an ice bath. Once cooled, peel and cut into slices or quarters.
For the salad, begin by washing and drying salad greens and/or fresh vegetables as needed. Chop or slice the lettuce and arrange in a large serving bowl.
Slice or dice the cucumbers and other vegetables (if using). Slice the cherry or grape tomatoes in half. Cut the ham and cheese into small, similarly sized cubes. Arrange in rows or piles on top of the lettuce.
Add the hard-boiled eggs and drizzle with the ranch vinaigrette. Serve immediately for best results.

Notes

As written, the dressing recipe yields approximately four servings of two tablespoons each. Adjust as needed based on how you prefer your salad dressed (heavy or light).

Nutrition