Wash romaine, iceberg and mixed baby greens thoroughly under cold water. Spin or pat dry until mostly free of moisture. Tear larger leaves into bite-sized pieces and place in a large mixing bowl.

Prepare vegetables: halve cherry tomatoes, thinly slice cucumber and red onion, julienne or shred carrot, and thinly slice radishes. Add all vegetables to the bowl with the greens and toss gently to combine.

Proteins

Prepare eggs: place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook 9 minutes for fully set yolks. Drain, cool in ice water for 5 minutes, peel and quarter. Set aside.

Slice or julienne the deli turkey, ham, and roast beef (if using). Arrange the meats on a plate or keep in separate piles to place on the salad later so their juices do not wilt the greens.

Cheese & extras

Cube or shred cheddar and Swiss cheeses. Keep croutons and pickles/pepperoncini ready to add just before serving to preserve crunch and texture.

Dressing

Make the dressing

In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), vinegar, Dijon mustard, honey, minced garlic, salt and black pepper until smooth. If the dressing is too thick, whisk in up to 1 teaspoon olive oil or 1–2 teaspoons water to reach desired consistency. Taste and adjust seasoning.

Assemble & serve

If serving family-style: transfer the tossed greens and vegetables to a large serving platter. Neatly arrange the sliced meats (turkey, ham, roast beef) in separate fan-shaped piles over the salad. Distribute the quartered hard-boiled eggs, cheeses, cherry tomatoes, croutons and pickles evenly across the top.

If serving individual salads: divide the greens and vegetables among 4 plates. Top each plate with approximately 1.5 oz turkey, 1 oz ham, 0.5 oz roast beef (if using), half a hard-boiled egg (or two quarters), a sprinkle of cheddar and Swiss, a few tomatoes, cucumber slices and a small handful of croutons and pickles.

Drizzle dressing lightly over each salad or serve dressing on the side. Garnish with chopped parsley if desired. Serve immediately so greens remain crisp.