Turkey Leftover No Brainer

There was a time when if mom said "Salad's ready, come and get it!" the whole family would laugh and think mom was kidding.  But with our heightened knowledge of healthy eating habits, namely lighter eating, especially in the evening, salads have become popular fare.  A chef's salad is so easy and a variety of add ins can give it enough protein for a healthy meal AND enough substance to satisfy a hearty appetite.
Start with:

6 cups torn mixed salad leaves (I like the the bag of baby field greens if I'm in a hurry)

4 ounces sliced or small cubes of meat, turkey (and ham, if desired.)

1 cup cubed cheese
2 medium tomatoes quartered or cherry tomatoes halved

2 hard-boiled eggs, peeled and chopped into quarters or slices

1 cup croutons

Other add ins: cucumbers, bell pepper, carrot slivers, avocado chunks, red onion slices, artichoke hearts, black olives, sprouts, sunflower seeds, parmesan cheese.

1/2 cup salad dressing of choice (dijon, ceasar, italian or ranch)

In a large bowl, toss the salad leaves. Arrange the remaining ingredients over the top. Pour the salad dressing over the top and toss to coat. Divide out into 4 bowls and serve.
A sourdough bread slice, corn bread muffin or artisan garlic bread will round out the flavors.

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