Chefs Salad with Applewood Smoked Bacon Turkey and Tomato-Y French Dressing

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1 head iceberg lettuce, chopped

Cooked turkey tenderloin, diced, about 12 ounces

1 cup diced Cheddar

1 cup diced ham

1 cup shredded carrots

1/2 cup sliced black olives

1/4 cup diced red onion

2 hard boiled eggs, halved or quartered

1 (10-ounce) can condensed cream of tomato soup

1/2 cup reduced-sodium chicken broth or water

1/4 cup sherry vinegar

1 teaspoon paprika

1 teaspoon dry mustard

Salt and freshly ground black pepper