Servings
Font
Back
0.0 from 0 votes

Ham and Cheese Salad with Homemade Ranch Dressing

A main dish salad that you'll crave again and again! It's the perfect use for left over ham. Layered with crisp iceberg lettuce, shredded cheeses, hard boiled eggs and a simple homemade ranch dressing. So delicious!

Prep Time
20 mins
Total Time
20 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 2 cups shredded or cubed ham*
  • 4 large eggs, hard boiled, peeled and sliced
  • 24 oz iceberg lettuce blend
  • 3/4 cup (3 oz) mozzarella cheese
  • 3/4 cup (3 oz) medium or mild cheddar cheese
Homemade ranch dressing
  • 1/2 cup mayonnaise (I used 1/4 cup light 1/4 cup regular)
  • 1/2 cup sour cream
  • 1/2 cup buttermilk, then more as needed
  • 2 1/2 Tbsp finely chopped fresh Italian parsley
  • 1 1/2 Tbsp chopped fresh chives
  • 1/2 tsp onion powder
  • 1 clove garlic, minced (1 tsp)
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt**

Instructions

    Cup of Yum
  1. For the ranch dressing: Whisk together all dressing ingredients in a medium mixing bowl. Add additional buttermilk if needed 1 Tbsp at a time to reach desired consistency (it should be somewhat thick, not very runny). Store in an airtight container in refrigerator.
  2. For the salad: Divide lettuce among 4 large salad bowls. Top with ham and cheese. Add one sliced egg to each salad. Drizzle with ranch and serve immediately after adding dressing.

Notes

  • *My favorite way which I normally always make this salad is to chop the ham up into tiny pieces in a food processor, it really just tastes better this way. I chop a leftover baked ham (not honey glazed, just a regular picnic ham) into chunks or slices then toss into a food processor in batches and pulse until it's evenly shredded up into small bits. If you don't have a food processor you can slice it into tiny cubes like that pictured.