For Each Salad Bowl (multiply for number you need):
1cupchopped lettucefresh spinach, shredded cabbage, etc.
3tablespoonschopped sweet onion
1/2carrotpeeled and sliced or shredded
1/4cupcooked sliced chicken*
3tablespoonschopped/julienned cheesecheddar, jack, or fontina, etc.
2 tablespoonscrumbly cheese like feta, blue, mizithra, etc.
1cupSeasonal vegetables like red peppersbroccoli, snap peas or roasted and cooled vegetables like asparagus, beets or green beans
boiled eggsliced or quartered
Other Additions: olivespepperoncini, or artichoke hearts, chickpeas, etc.
Dressing of choice**
Layer greens on the bottom of individual bowls or plates.
Evenly sprinkle with onion and carrot.
Arrange in triangles on top of lettuce bed: meats, cheeses, seasonal vegetables, egg slices and any additions.
Drizzle with your dressing of choice and serve with toasted or grilled artisan bread.
All amounts are approximate - as you can guess this is a dish that's easily adapted, allowing you to use the amounts and variety that you choose.*Use whatever meats you have on hand: rotisserie chicken, ham, turkey, salami, shrimp etc. I like to use two kinds (as well as two kinds of cheeses) to make it more varied.**Homemade Dressing Options: