I adore the flavor combination of tarragon and Italian parsley, but I’ve also used basil and thyme and they were equally delicious. For the fish, a center-cut salmon filet is the ideal thickness, but any seafood with a similar shape would work as well.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
Ingredients
- 3 ½ cups romaine lettuce, torn into bite-size pieces
- ½ cup sliced cucumber
- ⅓ cup sliced green bell pepper
- ¼ cup shredded carrots
- 1 cup cherry tomatoes
- 1 tablespoon sliced black olives
- 1 ounce cooked turkey, cut crosswise into thin strips
- 1 ounce cooked ham, cut into thin strips
- ½ ounce Cheddar cheese, cut into strips
- ½ ounce Swiss cheese, cut into strips
- 1 large hard-boiled egg, sliced
- 1 slice cooked bacon, crumbled
- 1 tablespoon ranch dressing
Instructions
- Place torn lettuce leaves on a dinner plate.
- Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
- Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
- Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
- Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
- Drizzle dressing of choice over all and serve.