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Ingredients
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Salad Base
Vegetables & Add-ins
Crunch & Garnish
Dressing (Classic Dijon Vinaigrette)
Method
Salad Base
- 1
Wash and dry all lettuce and greens thoroughly. Chop romaine into bite-sized pieces, shred iceberg, and combine with mixed baby greens in a large salad bowl.
Vegetables & Add-ins
- 2
Halve cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons. Thinly slice the red bell pepper and red onion. Add all vegetables to the bowl with the greens.
- 3
- 4
Slice cooked ham and turkey into 1/4-inch strips or bite-sized pieces. Add to the salad or arrange in sections for a composed chef salad.
- 5
Cut Swiss and cheddar cheeses into strips or cubes and scatter over the salad. Add olives.
Crunch & Garnish
- 6
Just before serving, sprinkle croutons and chopped fresh parsley over the assembled salad to maintain crunch and freshness.
Dressing (Classic Dijon Vinaigrette)
- 7
Make the dressing
In a small bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk while slowly streaming in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (add more salt, pepper, or honey as needed).
- 8
Either toss the salad with about half to three-quarters of the dressing (to lightly coat) and serve remaining dressing on the side, or plate the salad in composed sections and pass dressing separately so diners can add to taste.