Wash and thoroughly dry the romaine, iceberg and baby spinach. Roughly chop the romaine and iceberg into bite-sized pieces; leave spinach leaves whole or tear larger leaves. Place all greens in a large salad bowl and toss gently to combine.

Vegetables & Add-ins

Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons about 1/4 inch thick. Seed and dice the red bell pepper. Thinly slice the red onion. Add cherry tomatoes, cucumber, bell pepper, red onion, and drained sweet corn to the bowl with the greens and toss gently to distribute.

Protein & Cheese

If you haven't already, hard-boil two eggs (cover eggs with cold water, bring to a boil, then simmer 9–11 minutes; cool in ice water and peel). Chop the hard-boiled eggs into quarters or bite-sized pieces. Add the diced ham, shredded cheddar, and chopped eggs to the salad bowl and fold gently to combine.

Crunch & Extras

Add toasted croutons and sunflower seeds to the salad bowl. If you prefer them extra crunchy, add croutons just before serving so they don't soften.

Dressing

Make the dressing

In a small bowl or jar combine mayonnaise, Greek yogurt, white wine vinegar, Dijon mustard, honey, olive oil, garlic powder, salt and black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning—add a little more vinegar for tang or honey for sweetness as desired.

Dress the salad

Pour about half of the dressing over the salad and toss gently to coat all ingredients evenly. Add more dressing as needed to reach your preferred level of coating—reserve any extra dressing in the refrigerator for up to 3 days.