April 14, 2014

Tropical "Cobb" Salad

 
This week, at least the beginning of it, we are using one 5-pound ham to its maximum potential. (More posts on meals related to this coming soon...) For lunch today, I threw together this Tropical "Cobb" Salad with Honey Mustard Dressing. This is a really easy recipe, and the combination of flavors and textures is great!

Salad:
Baby Romaine Mix
1/2 cup Baby Spinach
1/2 cup ham, cubed
1/4 cup (or less) pineapple, diced
1 hard-boiled egg, diced
2 tbsp. celery, diced
Optional: Add sliced almonds and/or diced avocado.
Combine all ingredients in a bowl. Top with dressing (below).

Dressing:
1/2 tsp. honey
1 tbsp. Dijon Mustard
1/2 tsp. Rice Vinegar
2 tbsp. olive oil
Whisk all ingredients together with a fork.

PS. My inspiration for this salad came from not wanting to throw the core of a pineapple away. Other food-saving tips here: Don't Throw Anything Away!

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