Combination Salad Recipe

Wash romaine, baby greens, and iceberg lettuce thoroughly under cold running water. Spin dry in a salad spinner or pat dry with clean towels until mostly dry to prevent soggy salad.

Chop romaine into bite-size pieces if leaves are large. Combine romaine, mixed baby greens, and shredded iceberg in a large salad bowl and toss gently to mix.

Prepare the vegetables: halve cherry tomatoes, slice the cucumber into 1/4-inch rounds or half-moons, thinly slice red bell pepper and red onion, and shred the carrot if not pre-shredded.

If using frozen peas and corn, blanch them in boiling water for 1 minute, then transfer to an ice bath to stop cooking; drain well. If using fresh/canned, drain and cool as needed.

Add the prepared tomatoes, cucumber, bell pepper, carrot, red onion, corn, and peas to the bowl with the greens. Toss lightly to distribute vegetables evenly.

Prepare the proteins: slice deli turkey into thin strips or bite-sized pieces. Peel and quarter the hard-boiled eggs. Cube the cheddar cheese into small bite-size pieces.

Arrange or fold the turkey strips, egg quarters, and cheese cubes on top of the mixed salad so they are evenly distributed when tossed later.

Cook bacon until crisp (pan-fry or bake), drain on paper towels, then crumble. Add crumbled bacon and croutons to the salad just before serving to preserve their crunch.

Sprinkle chopped parsley over the salad as a fresh garnish.

Make the dressing

In a small bowl or jar, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, and honey until smooth.

Stir in chopped parsley and chives. Season with salt and black pepper. If the dressing is too thick, thin to desired consistency by whisking in up to 1 tablespoon of water at a time; start with 1 tablespoon.

Taste and adjust seasoning: add more lemon for brightness, honey for sweetness, or salt/pepper as needed.

Just before serving, drizzle about half of the dressing over the salad (you can always add more). Toss gently but thoroughly so the dressing coats the greens and add-ins evenly.

Top with croutons and crumbled bacon. Garnish with additional parsley if desired and serve the remaining dressing on the side for people to add more.

Divide the salad onto plates or bowls and serve immediately to maintain crispness.