Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook for 9 minutes for firm yolks. Remove from heat and transfer eggs to a bowl of ice water to stop cooking; chill 5 minutes. Peel and quarter each egg. Set aside.

Prepare Vegetables & Cheese

Wash and thoroughly dry the mixed greens and (if using) romaine. Spin or pat dry so dressing will cling. Place the greens in a large salad bowl or divide between plates (see servings note).

Slice the cucumber into 1/4-inch rounds or half-moons and halve cherry tomatoes (or cut tomato into wedges). Add vegetables to a bowl or arrange on plates around the greens.

Shred or cube the cheddar cheese and sprinkle over the salad or divide among plates.

Prepare Protein & Assemble

Slice or chop the turkey into bite-sized strips or ribbons. If you prefer warm turkey, briefly sear slices in a hot skillet with a teaspoon of oil for 1–2 minutes per side until heated through; otherwise use cold deli turkey.

Arrange the turkey on top of the greens along with the quartered boiled eggs. Scatter the cheddar, tomatoes, cucumber, and optional red onion, croutons, and herbs evenly.

Dress & Finish

If using a packaged dressing, shake or stir it and drizzle about 2–3 tablespoons per full salad (or 1 tablespoon per side salad) over the assembled salads just before serving. For a simple vinaigrette, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, salt and pepper to taste, and drizzle over salad.

Toss gently to combine, or leave arranged and serve dressing on the side for each diner. Garnish with chopped parsley or chives if desired. Taste and adjust seasoning with salt and pepper.