Wash and thoroughly dry mixed salad greens, iceberg lettuce and baby kale. Spin dry or pat with paper towels. Tear larger leaves into bite-sized pieces and place in a large chilled salad bowl or arrange across the salad bar.

Slice turkey

If the turkey breast is not already cooked, roast or poach a 1.5–2 lb boneless turkey breast until internal temperature reaches 165°F (74°C), then rest 10 minutes. For this recipe assume cooked turkey: thinly slice or dice the turkey into 1/2-inch pieces and keep refrigerated until assembly. Arrange in a serving bowl or tray.

Prepare eggs

Place eggs in a saucepan, cover with cold water, bring to a gentle boil, then remove from heat and cover. Let sit 9–12 minutes for hard-boiled. Transfer to ice bath for 5 minutes, peel, and quarter. Place on serving dish.

Cut produce

Halve cherry tomatoes, thinly slice cucumber and red onion, shred carrots (or use pre-shredded), dice avocado just before serving to avoid browning, and place each item in its own bowl for the salad bar. Keep avocado chilled and lightly toss with a squeeze of lemon if holding for more than a few minutes.

Extras & Toppings

Crumble the feta or blue cheese into a bowl. Roughly chop and lightly toast walnuts or pecans in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant; cool. Place dried cranberries, olives, pickled peppers and croutons into separate small bowls for self-service.

Make Dressing

Whisk vinaigrette

In a small bowl or jar combine lemon juice, Dijon mustard, honey, minced garlic, salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning. Chill until ready to serve. For a creamier dressing, add 1–2 tbsp plain yogurt or mayonnaise.

Assemble & Serve

Set up the salad bar: center the large bowl of mixed greens. Arrange bowls or platters of turkey, eggs, tomatoes, cucumber, carrots, red onion, avocado, cheeses, nuts, dried fruit, olives, peppers and croutons around the greens. Place the vinaigrette in a pour jar or dispenser and provide tongs and serving utensils for each bowl.

To serve individual salads: place a portion of greens on a plate, top with 3–4 oz (about 85–115 g) turkey, 1 hard-boiled egg (or 1/2 if smaller), a handful of tomatoes, cucumber, carrots, a few slices of red onion, and 1/4 avocado. Sprinkle 1–2 tbsp crumbled cheese, 1–2 tbsp toasted nuts and 1–2 tbsp dried cranberries. Drizzle 1–2 tbsp dressing per salad or serve on the side. Season with additional salt and pepper if desired.

Store leftovers promptly: keep turkey and egg chilled, cover dressings tightly and refrigerate. Consume within 3–4 days.