Protein-packed salad with ham, turkey, cheese, eggs and fresh vegetables in tangy vinaigrette
# What You Need:
→ Proteins
01 - 3.5 ounces cooked ham, sliced into strips
02 - 3.5 ounces cooked turkey breast, sliced into strips
03 - 4 large eggs, hard-boiled and quartered
→ Cheese
04 - 3.5 ounces Swiss cheese, sliced into strips
05 - 3.5 ounces cheddar cheese, sliced into strips
→ Vegetables
06 - 1 head romaine lettuce, chopped
07 - 1 head iceberg lettuce, chopped
08 - 2 medium tomatoes, cut into wedges
09 - 1 cucumber, sliced
10 - 1 carrot, julienned
11 - ½ red onion, thinly sliced
→ Dressing
12 - 3 tablespoons olive oil
13 - 1½ tablespoons red wine vinegar
14 - 1 teaspoon Dijon mustard
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Garnish
17 - 2 tablespoons chopped fresh chives
18 - 2 tablespoons chopped parsley
# How to Make It:
01 - Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a small bowl until emulsified. Set aside at room temperature.
02 - Distribute chopped romaine and iceberg lettuce evenly across a large serving platter or individual plates, creating a bed for toppings.
03 - Arrange ham and turkey strips in sections on the lettuce. Add Swiss and cheddar cheese strips alongside the meats.
04 - Place hard-boiled egg quarters, tomato wedges, cucumber slices, julienned carrot, and red onion slices in organized sections over the salad.
05 - Drizzle vinaigrette evenly over the salad immediately before serving, or serve dressing on the side. Sprinkle with fresh chives and parsley.
