Rinse the mixed salad greens thoroughly under cold running water. Spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Place in a large mixing bowl.

Prepare carrots and cucumber

Peel the carrots if needed and julienne or shred to yield about 1 cup. Peel the cucumber if desired, slice into 1/4" rounds or half-moons and set aside.

Slice pepper and onion

Seed the green bell pepper and cut into thin strips. Thinly slice the red/sweet onion into half-moons. If onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry.

Cut tomatoes

Core and seed the tomatoes (to avoid excess moisture) and cut into wedges or large dice. Pat any excess juice with a paper towel.

Prepare Proteins & Cheese

Prepare ham

Stack the deli ham slices, roll or fold them and cut into 1/4" ribbons or bite-size pieces (about 8 oz total).

Prepare cheese and eggs

Cut the cheddar or Swiss into 1/4" cubes or shred it. Peel the hard-boiled eggs and quarter them.

Assemble Salad

Add the prepared carrots, cucumber slices, green pepper strips, onion slices, and tomato pieces to the bowl with the mixed greens. Gently toss once to combine and distribute ingredients evenly.

Arrange the ham ribbons and cheese cubes over the top of the tossed greens and vegetables. Nest the quartered hard-boiled eggs around the salad for a classic presentation.

Season lightly with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, tasting and adjusting as desired.

Sprinkle croutons over the salad if using, and either drizzle 1/2 cup dressing over the whole salad and gently toss to coat, or serve the dressing on the side for guests to add individually.

Serve

Divide the salad between 4 plates or bowls. Ensure each serving has a mix of greens, vegetables, ham, cheese, and an egg quarter. Serve immediately so greens remain crisp.