Hard-boil the egg by placing it in a pan of water and bringing to a gentle boil for one minute. Remove from heat, cover, and let sit for 14 minutes.

Transfer the egg to an ice water bath for 8 minutes to stop cooking and make peeling easier.

While the egg cools, arrange the mixed greens on individual plates or a large serving platter.

Artfully arrange the julienned ham, turkey, and sliced chicken breast on top of the greens in small piles throughout the salad.

Slice the hard-boiled egg and distribute around the plate, along with the cheese cubes.

Add the cucumber chunks to the center of the salad, then scatter the sliced onion and quartered tomato throughout.

For the dressing, combine ketchup, red wine vinegar, sugar, dry mustard, paprika, white pepper, garlic powder, and egg substitute in a mason jar.

Slowly add the olive oil while whisking or shaking the jar. Season with salt to taste.

Refrigerate the dressing for about an hour to allow flavors to meld.

When ready to serve, drizzle just enough dressing over the salad to lightly coat the ingredients without drowning them.