The use of fresh meats (or deli meats), various cheeses, and a classic dressing happily perched on a bed of screaming icy, cold, salad greens begs you to chow down, even in the hot, humid weather. Add or subtract to the ingredients, (a must to make it your own) but most of all, make sure you purchase the freshest ingredients available. Serve on very well chilled salad greens, (often I throw a couple of ice cubes on top of the cold lettuces) prior to serving this. Punt off the cubes, wring out excess water, add toppings and drizzle dressing on. Serve immediately. I have divided the dressing recipe to a seperate recipe, which; is found here. Recipe #360477. Sometimes, I just use a simple dressing of 1 part red wine vinegar, to 2 parts extra light olive oil. I have also included the dressing at the bottom of this page too. Both are wonderful additions to a healthful salad. Adapted from a Chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.