Rinse romaine, iceberg and baby greens thoroughly under cold water. Spin or pat dry with paper towels until mostly dry. Tear larger leaves (romaine, iceberg) into bite-sized pieces and combine with baby greens in a large salad bowl.

Vegetables & Extras

Halve the cherry tomatoes. Peel (optional) and thinly slice the cucumber into half-moons. Seed (optional) and thinly slice the red bell pepper into strips. Peel and shred or julienne the carrots if not pre-shredded. Thinly slice the red onion into half-rings. Add all prepared vegetables to the bowl with the greens and toss gently to combine.

Proteins

If eggs are not already hard-boiled: place eggs in a saucepan, cover with cold water by 1 inch, bring to a gentle boil, then cover, remove from heat and let sit 10–12 minutes. Transfer eggs to an ice bath, cool 5 minutes, peel and quarter. Slice or cube the roast turkey and ham into bite-sized pieces. Arrange turkey, ham and quartered eggs on top of the mixed greens and vegetables or toss in gently if you prefer the proteins distributed throughout.

Cheese & Crunch

Slice or cube the Swiss cheese and shred the cheddar if not pre-shredded. Sprinkle both cheeses over the salad. Add croutons just before serving to preserve crunch.

Dressing & Garnish

Make the dressing: in a small jar or bowl combine olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning—add a little more vinegar for brightness or a pinch more honey for sweetness. Stir in the chopped parsley.

To serve: either drizzle the dressing over the entire salad and toss lightly to coat, or serve the dressing on the side. Finish with a final grind of black pepper and extra parsley for garnish. Serve immediately so the greens and croutons stay crisp.