Wash all lettuce and salad greens thoroughly in cold water. Spin or pat dry until mostly dry (excess water will dilute dressings). Tear larger lettuce leaves into bite-size pieces. Place 8 cups mixed greens and 4 cups chopped iceberg into a large full-size pan (approximately 12 x 20 inches) or two smaller pans, arranging evenly.

Add color and texture

Evenly distribute the thinly sliced radicchio or red cabbage (1 cup), halved cherry tomatoes (2 cups), cucumber slices (1 cup), shredded carrot (1 cup), red bell pepper (1 cup), thinly sliced red onion (1 small), and sliced green onions (1 cup) over the bed of greens.

Add salty and pickled accents

Scatter the sliced black olives (1 cup) and pepperoncini/banana peppers (1/2 cup) across the top so they are visible and easy for guests to serve.

Garnish

Sprinkle crumbled feta or shredded Parmesan (1 cup) and toasted sunflower seeds or chopped walnuts (1/2 cup) if using. Finish with chopped fresh parsley (1/4 cup) and season the pan lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, distributing evenly.

Classic vinaigrette

Combine 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl or jar. Whisk to combine.

Slowly drizzle in 3/4 cup extra-virgin olive oil while whisking vigorously to emulsify, or add all ingredients to a jar, secure lid, and shake until thick and combined. Taste and adjust seasoning. Refrigerate until service; bring to near room temperature before serving if chilled.

Creamy ranch

In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream until smooth.

Add 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Stir to combine, taste and adjust seasonings. Chill for at least 20 minutes to let flavors meld; stir before serving.

Service

Cover the full pan with plastic wrap and refrigerate until ready to serve if preparing ahead (no more than 4 hours to keep greens crisp).

Place two small bowls or containers of the chosen dressings at one side of the pan or on a service tray beside the pan. Provide serving utensils (tongs and a salad spoon) so guests can toss as desired. If the salad will be served to a group, note that this full pan recipe serves approximately 16 side-salad portions.