If not already cooked, cook turkey, ham and roast beef according to package or preference. Cool, then thinly slice or cube about the listed amounts. Arrange each type separately on a plate or bowl so they are ready to be added to the salad.

Cook and quarter eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then remove from heat, cover, and let sit 9 minutes for firm-yolk hard-boiled eggs. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg. Keep refrigerated until assembly if making ahead.

Prepare Vegetables & Cheese

Wash and spin dry mixed salad greens. Place 5 cups in a large serving bowl or on a platter as the salad base.

Seed the roma tomato and cut into wedges. Slice the cucumber, thinly slice the red bell pepper and red onion. Shred the carrot. Arrange these vegetables attractively around or on top of the greens in sections so each component is visible.

Julienne or shred cheddar cheese and slice Swiss/provolone if using. Scatter cheese in a section of the salad or sprinkle evenly over the top.

Make Dressing

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1/2 teaspoon honey, 1 teaspoon olive oil, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and emulsified. Taste and adjust seasoning — add more vinegar for brightness or a little more honey for sweetness. If you prefer a lighter dressing, thin with 1–2 teaspoons water.

Assemble Salad

Arrange the sliced meats (turkey, ham, roast beef) in separate sections atop the bed of greens. Place quartered hard-boiled eggs in a cluster. Add tomato wedges, cucumber slices, bell pepper, red onion, shredded carrot, and croutons around the plate so each portion has variety.

Sprinkle the shredded cheddar and sliced Swiss/provolone over the salad. Garnish with chopped fresh parsley if using.

Serve the dressing on the side in a small pitcher or drizzle about half the dressing (or to taste) over the salad just before serving. Toss gently at the table if desired, or let each diner toss their own to keep ingredients distinct.

Storage & Make-Ahead

If preparing ahead, store sliced meats, vegetables, cheese, and dressing separately in airtight containers in the refrigerator for up to 2 days. Hard-boiled eggs keep peeled for 2 days refrigerated. Assemble within 24 hours for best texture; add croutons just before serving to retain crunch.