Chef Salad Recipe

Wash and dry greens

Rinse romaine, iceberg and baby spinach under cold water. Spin or pat dry thoroughly so the dressing adheres well. Tear or chop romaine and iceberg into bite-sized pieces; leave spinach leaves whole or halve larger leaves.

Place the mixed greens in a large shallow bowl or on a serving platter, spreading into an even layer for assembly.

Prepare vegetables

Core and quarter the roma tomato, then slice each quarter into 2–3 wedges. Peel (if desired) and thinly slice the cucumber into coins. Thinly slice the red onion into half‑rings; separate rings. Peel and julienne or grate the carrot.

Arrange the tomato wedges, cucumber coins, red onion rings and carrot neatly over the bed of greens, leaving space for the proteins and cheese so the salad looks composed.

Prepare proteins

Slice the cooked turkey and ham into 1/4-inch strips or bite-sized pieces if not already sliced. Halve the hard-boiled eggs lengthwise. Crumble the cooked bacon into small pieces.

Fan the turkey and ham slices in separate sections on the salad. Place the egg halves cut-side up near the center or arranged around the perimeter. Sprinkle the crumbled bacon over the salad.

Scatter shredded cheddar and sliced Swiss across the salad in small clusters so every portion gets some cheese. Add croutons and tuck pickled pepperoncini or pickle slices between other ingredients for bursts of acidity and texture.

Make the ranch dressing

In a small bowl, whisk together mayonnaise, buttermilk and sour cream until smooth. Stir in chopped parsley and chives, then add garlic powder, onion powder, salt, black pepper and lemon juice. Taste and adjust seasoning: add up to 1–2 tsp more buttermilk for a thinner consistency or more salt/pepper to preference.

Chill dressing for at least 10 minutes if time allows to let flavors meld. Store extra dressing in a covered container in the refrigerator for up to 3 days.

Just before serving, drizzle desired amount of dressing over the salad (or serve dressing on the side). Toss gently if you want the salad mixed, or leave composed and let guests serve themselves.

Serve immediately so the croutons remain crunchy. Leftovers (without croutons) can be refrigerated in a sealed container for up to 24 hours.