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Ingredients
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Salad Base & Greens
Protein & Toppings
Dressing
Method
Salad Base & Greens
Rinse, thoroughly drain, and spin the romaine and mixed greens. Chop the romaine into bite-size pieces and place both greens in a large salad bowl or arrange on a large platter.
Protein & Toppings
Prepare turkey
If turkey is cold from the refrigerator, slice or cube it into bite-size pieces (about 1/2-inch). If using leftover roast turkey, warm gently in a skillet over low heat for 1–2 minutes to take the chill off, then cool slightly before adding to the salad.
Cook and prepare bacon
Cook bacon until crisp (in a skillet over medium heat, or baked at 400°F/200°C for 12–15 minutes). Drain on paper towels and crumble into pieces. Reserve on a small plate.
Hard-boil eggs
Place 3 whole eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat; once boiling, cover, remove from heat, and let sit 10 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel eggs, cut in half lengthwise, and set aside.
Prepare avocado and tomatoes
Halve, pit, and dice the avocado; sprinkle with a small pinch of salt and a few drops of lemon juice if desired to slow browning. Halve the cherry tomatoes.
Assemble protein components: On top of the greens, arrange the turkey, halved eggs, diced avocado, halved cherry tomatoes, and crumbled bacon in rows or sections so each spoonful can include a variety of ingredients. Sprinkle the crumbled bleu cheese and sliced green onions over the assembled salad.
Dressing
Make the dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning; add more honey for sweetness or more vinegar for acidity.
Dress and serve: Just before serving, drizzle about half the dressing over the salad and gently toss or leave arranged and serve dressing on the side. If tossing, use two large spoons to toss gently so avocado and eggs don't break up. Serve remaining dressing on the side for guests to add more if desired.