1. Inspect lettuce for wilting and remove any unwanted leaves. Rinse and chop, then set aside.
2. Place eggs in cold water, bring to a boil and simmer for 10-15 minutes. Allow the eggs to rest in cool water before peeling.
3. Slice and chop tomatoes.
4. Peel and thinly slice cucumbers, then quarter and chop.
5. Rinse and peel carrots, then finely chop into small bite-size lengths.
6. Chop Bar-S deli turkey into large pieces.
7. Add all ingredients in a large bowl until well combined. Gently toss in eggs before serving.
For the Lemon Vinaigrette Dressing:
1. Combine the olive oil and apple cider vinegar into a small bowl.
2. Add freshly squeezed lemon juice and sugar, then whisk until blended.
3. Top with lemon zest and drizzle over salad