Classic Ham Turkey Salad (Printable Version)

A hearty mix of ham, turkey, cheeses, fresh vegetables, and tangy vinaigrette for a flavorful main dish.

# List of Ingredients:

→ Proteins

01 - 3.5 oz cooked ham, sliced into strips
02 - 3.5 oz cooked turkey breast, sliced into strips
03 - 4 large eggs, hard-boiled and quartered

→ Cheese

04 - 3.5 oz Swiss cheese, sliced into strips
05 - 3.5 oz 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 tbsp olive oil
13 - 1½ tbsp red wine vinegar
14 - 1 tsp Dijon mustard
15 - ½ tsp salt
16 - ¼ tsp black pepper

→ Garnish (optional)

17 - 2 tbsp chopped fresh chives
18 - 2 tbsp chopped parsley

# How-To Steps:

01 - Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a small bowl. Set aside.
02 - Evenly distribute chopped romaine and iceberg lettuce onto a large serving platter or individual plates.
03 - Neatly arrange ham, turkey, Swiss cheese, cheddar cheese, quartered eggs, tomatoes, cucumber, carrot, and red onion atop the lettuce.
04 - Drizzle prepared vinaigrette over the salad just before serving, or offer the dressing separately on the side.
05 - Sprinkle chopped chives and parsley over the top as a finishing touch, if desired.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes with mostly ready-to-eat components, making it perfect for when you're genuinely hungry but short on time.
  • The protein-to-vegetable balance keeps you satisfied for hours, and you can customize it endlessly based on what's in your kitchen.
  • It's the kind of salad that tastes like restaurant food but costs a fraction of the price and requires zero cooking skills.
02 -
  • Hard-boil eggs the day before if you're in a rush; they're actually easier to peel once they've cooled completely and chilled overnight.
  • Don't dress the entire salad if you're not eating immediately; the lettuce will start to wilt within minutes of meeting the vinegar.
  • The quality of your individual components matters more than anything else—good cheese, good ham, good lettuce make an enormous difference in how this tastes.
03 -
  • Toast your salad plates in a warm oven for a minute before plating if serving immediately; it keeps everything at better temperature and somehow makes the salad taste fresher.
  • Make the vinaigrette in a jar instead of a bowl so you can shake it vigorously right before serving—this re-emulsifies everything for better coating and flavor distribution.
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