Ingredients:

  • 8 oz (225g) mixed salad greens (Romaine, Iceberg, and Butter Lettuce blend recommended), washed and dried
  • 4 oz (115g) cooked ham, cut into 1/4-inch (6mm) dice
  • 4 oz (115g) cooked turkey breast, cut into 1/4-inch (6mm) dice
  • 2 hard-boiled eggs, peeled and quartered
  • 2 oz (55g) Swiss cheese, cut into 1/4-inch (6mm) dice
  • 2 oz (55g) cheddar cheese, cut into 1/4-inch (6mm) dice
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (30g) cucumber, peeled, seeded, and diced
  • 1/4 cup (30g) red onion, thinly sliced
  • 1/4 cup (30g) croutons (homemade or store-bought)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified. Set aside. Taste and adjust seasonings as needed.
  2. Cook the Eggs (if needed): Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit for 10 minutes. Cool under cold water, peel, and quarter.
  3. Prep the Salad Ingredients: Wash and dry the salad greens. Dice the ham, turkey, Swiss cheese, and cheddar cheese. Halve the cherry tomatoes. Dice the cucumber and slice the red onion.
  4. Assemble the Salad: In a large salad bowl, arrange the salad greens as a base. Artfully arrange the ham, turkey, hard-boiled eggs, Swiss cheese, cheddar cheese, cherry tomatoes, cucumber, and red onion on top of the greens.
  5. Dress and Serve: Drizzle the vinaigrette over the salad. Add croutons just before serving to prevent them from getting soggy. Serve immediately and enjoy!