For the Salad Base:

• 1 large head of Romaine lettuce (about 8–10 cups), washed, dried, and chopped
• 2 cups mixed greens or baby spinach (optional, for added variety)
• 1 cup cherry or grape tomatoes, halved
• 1 large cucumber, peeled (or unpeeled if preferred), seeded, and diced
• 1 large carrot, peeled and shredded or julienned
• 1/2 red onion, thinly sliced (soak in cold water for 10 minutes to mellow flavor, then drain)
• 1 bell pepper (any color: red, yellow, or orange for sweetness), cored, seeded, and diced

For the Vegetarian Proteins & Richness:

• 4 large hard-boiled eggs, peeled and quartered or sliced
• 1 block (14-16 oz) extra-firm tofu, pressed, and either:

  • Option A (Baked): Cubed, tossed with 1 tbsp olive oil, 1 tsp soy sauce, 1/2 tsp smoked paprika, salt, and pepper, then baked at 400°F (200°C) for 20-25 minutes until golden and firm.
  • Option B (Pan-Fried): Cubed, pan-fried in 1 tbsp olive oil until golden brown on all sides. Season with salt, pepper, and garlic powder.
  • Option C (Smoked Tofu): Purchased pre-smoked tofu, cubed.

• 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
• 1.5 cups (about 6 oz) sharp cheddar cheese, cubed or shredded
• 1 cup (about 4 oz) Swiss cheese, cubed or shredded (or Provolone, Monterey Jack)

Optional Add-ins & Garnishes:

• 1/2 cup Kalamata olives or black olives, pitted and halved
• 1/4 cup chopped fresh parsley or chives
• Homemade or store-bought croutons (about 1-2 cups)
• Sliced avocado

For the Dressing (Choose One or Offer Options):

• Classic Creamy Ranch Dressing (Vegetarian):

  • 1 cup mayonnaise (use vegan mayo for a fully vegan option if omitting eggs/dairy cheese)
  • 1/2 cup buttermilk (or unsweetened plant-based milk + 1/2 tsp lemon juice, let sit for 5 mins)
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 clove garlic, minced
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper to taste
  • Squeeze of lemon juice (optional, for brightness)

• Tangy Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar or apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano or Italian herbs
  • Salt and freshly ground black pepper to taste
  • Pinch of sugar or a drizzle of maple syrup (optional, to balance acidity)