This is the Chef Salad I served at the Backstage Restaurant in New Hope, PA, and is pretty much standard fair. Serve with choice of dressing and maybe a nice roll.
Place a handful of mixed greens on a large round plate.
Add: 2 slices of provolone, 2 slices of ham, 2 slices of Swiss and 2 slices of turkey, all on top on one another, and then cut into cubes (squares); add to the lettuce.
Add 2 celery sticks, carrot slices, pepper ring, mushrooms, pickles and bacon bits. Place 4 tomato wedges around the sides, alternately with 3 slices of salami.
Place sprouts around edge. Top with onions, green olives, sliced black olives, slice hard boiled egg, croutons and parsley.