Princess Salad Recipe

Prepare vegetables

Wash and spin dry the mixed greens thoroughly. Core the tomato, remove seeds if desired, and cut into 1/2" cubes. Peel (optional) and slice the cucumber into 1/4" rounds. Thinly slice the red onion and chop the parsley or chives.

Prepare cheeses and ham

Stack the American cheese slices, roll or fold once and cut into 1/2" strips or small squares. Pat the shredded cheddar dry with a paper towel if damp. Quarter or tear the deli ham into bite-sized pieces.

Assemble salad

In a large bowl, combine the mixed greens, tomato cubes, cucumber slices, red onion, and marinated artichoke hearts (drained and quartered). Add the ham and American cheese pieces. Sprinkle the shredded cheddar over the top. Lightly season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.

Garnish

Scatter the chopped parsley or chives over the assembled salad for color and fresh flavor.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or sugar), 1/2 tsp minced garlic, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk briskly or shake vigorously in a closed jar until emulsified and slightly thickened.

Taste and adjust seasoning: if the dressing is too sharp, add a little more honey; if too mild, add a touch more vinegar or a pinch more salt. If the oil and vinegar separate, rewhisk before using.

Just before serving, drizzle the vinaigrette over the assembled salad (start with about 2 tbsp and toss gently; add more to taste). Serve immediately so greens remain crisp.