Chef Salad - cooking recipe

Ingredients

4 cups lightly packed chopped mixed escarole
green leaf lettuce (use iceberg for crispness too) or iceberg lettuce (use iceberg for crispness too)
1/4 cup julienned smoked ham
1/4 cup julienned cooked turkey breast
1/4 cup thinly sliced boiled cooked chicken breast
1/4 1/4 cup American cheese or 1/4 cup cheddar cheese, cut into cubes
1 hard-cooked egg, sliced
1/2 cucumber, sliced (in 1/4 inch chunks)
1/2 onion, sliced
1 tomatoes, quartered
Dressing
3 tablespoons ketchup
3 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2 tablespoons egg substitute (optional)
3/4 cup extra virgin olive oil
1/4 teaspoon salt

Preparation

Hard boil an egg. Place a egg in a pan of water covering egg. Bring to gentle boil for one minute. Remove from heat and place lid on pot. Set timer for 14 minutes. Remove egg, place in ice water bath for 8 minutes to stop cooking. Peel and set aside.
Lay out lettuces on an individual plate or arrange on a bigger plate for family serving.
Place ham, chicken, (bacon if using) and turkey with sliced egg on top of greens. Tuck cucumbers into center. Add thinly sliced sweet onions and tomato that has been sliced and quartered.
Top with tomatoes.
For dressing:
Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, or using a wire wisk, mixing and then shaking often with lid on.
Let sit in fridge for an hour or so.
Slowly drizzle dressing on top.
(Reserve remaining dressing for another use.).