Wash and thoroughly dry the mixed salad greens and shredded iceberg. Slice the tomato into 1/2-inch wedges or bite-size pieces. Peel (if desired) and half the cucumber lengthwise, then thinly slice into half-moons. Thinly slice the red onion into half-rings and separate into strands. Place the salad greens and shredded iceberg in a large mixing bowl.

Add veggies and aromatics

Add the tomato wedges, cucumber slices, and red onion to the bowl with the greens. Thinly slice the green onions on a bias and add them to the salad.

Prepare protein & cheese

Chop or crumble the cooked bacon into bite-size pieces and scatter over the salad. Peel the hard-boiled eggs, quarter them, and distribute evenly. Grate or finely shred the sharp cheddar and sprinkle over the top. Add the toasted pecans for crunch.

Avery Island-style Dressing (creamy, tangy)

In a medium bowl or jar, combine mayonnaise and Greek yogurt (or sour cream). Whisk until smooth.

Add apple cider vinegar, Worcestershire sauce, Dijon mustard, light brown sugar, and hot sauce (if using). Whisk to fully incorporate and dissolve the sugar.

Season with garlic powder, onion powder, sea salt, and black pepper. Taste and adjust seasoning — add more vinegar for tang, sugar for sweetness, or hot sauce for heat.

If the dressing is very thick, thin it with up to 1 tablespoon cold water or milk to reach a pourable but still creamy consistency. Cover and refrigerate for at least 15 minutes to allow flavors to meld.

Finish & Garnish

Right before serving, remove the dressing from the refrigerator. Stir in the fresh lemon juice and extra virgin olive oil to brighten the dressing. Taste and adjust salt and pepper if needed.

Drizzle 3/4 of the dressing over the assembled salad and gently toss to coat all ingredients, taking care not to bruise delicate greens. Reserve the remaining dressing at the table for guests to add more.

Garnish the salad with chopped fresh parsley. Serve immediately on chilled plates so the greens stay crisp.