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Gouda & Black Forest Ham Chef's Salad

4 cups packed torn romaine lettuce leaves
4 cups packed mixed spring greens or watercress sprigs
4 small plum tomatoes, quartered lengthwise
2 hard cooked eggs, peeled, sliced
6 slices Sargento® Deli Style Sliced Gouda Cheese, halved, cut into strips
1 (1/4-inch thick) slice (4 oz.) deli Black Forest ham, cut into short, thin strips
1 cup garlic croutons
1/3 cup raspberry or red wine vinaigrette salad dressing
Freshly ground black pepper

Combine romaine and spring greens on 4 large serving plates. Arrange tomatoes, eggs, cheese, ham and croutons attractively over salads. (At this point, salads may be covered and chilled up to 2 hours before serving.)
Just before serving, drizzle dressing over salads. Serve with pepper.