Preparation:

Place the eggs in a saucepan with two quarts of water. Bring the water to a boil and cook the eggs for 10 minutes. While the eggs are cooking, cook the bacon for 6 to 10 minutes in a sauté pan (depending on your preference for doneness). Remove excess fat in pan and cook turkey in the same pan on high heat for 4 minutes (2 minutes each side, or until done). Set aside the bacon and turkey. 

Wash all of the vegetables and prepare as stated above. Place vegetables into a large serving bowl. Place cheddar on top of vegetables. Roughly chop bacon and cut turkey into strips. Place meat on top of salad.

For the dressing, first mix oil and vinegar and then add ketchup and mayonnaise. Spoon dressing over entire salad and toss to evenly mix all ingredients.

Remove eggs from hot water and rinse with cold water to cool. When cool, peel off shells, rinse, and cut into quarters. Divide salad equally onto four plates and garnish with egg wedges.