Ingredients:

  • 6 cups chopped Romaine or Iceberg lettuce
  • 1 cup halved cherry tomatoes
  • 1 cup sliced English cucumber
  • 1/2 cup thinly sliced red onion
  • 1/4 cup shredded carrots
  • 6 oz deli turkey breast, julienned
  • 6 oz deli ham, julienned
  • 6 oz roast beef, julienned
  • 4 large hard-boiled eggs, quartered
  • 1/2 cup cubed Swiss cheese
  • 1/2 cup cubed sharp Cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp water

Instructions:

  1. Place eggs in cold water, bring to a boil, then cover and remove from heat for 10 minutes. Immediately plunge into an ice bath and peel.
  2. Slice the deli turkey, ham, and roast beef into uniform matchsticks (julienne).
  3. In a large mixing bowl, combine the chopped lettuce, cucumbers, tomatoes, and red onions. Toss lightly.
  4. Arrange the julienned meats and cubed Swiss and Cheddar cheeses in distinct rows or piles on top of the greens.
  5. Whisk together sour cream, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Add water one tablespoon at a time until the desired drizzling consistency is reached.
  6. Place quartered eggs on top and drizzle the dressing over the salad just before serving.