Recipe courtesy of Hilah Johnson
Total:
30 min
Active:
15 min
Yield:
1 serving
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
1 serving
Level:
Easy

Ingredients

Dressing:
  • 1/2 cup plain yogurt
  • 2 tablespoons cider vinegar 
  • 1 tablespoon olive oil
  • 1/2 teaspoon honey
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper 
  • 1 clove garlic, minced
Croutons:
  • 2 cups stale bread cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
Salad:
  • 1/2 cup cherry tomatoes, halved
  • 2 to 3 ounces deli turkey, cubed
  • 2 tablespoons chopped sweet pickle, optional 
  • 4 cups salad greens

Directions

Watch how to make this recipe.

For the dressing: Combine the yogurt, vinegar, oil, honey, basil, dill, salt, pepper and garlic in a small jar and shake. Refrigerate.

For the croutons: Preheat the oven to 400 degrees F. 

Toss the bread cubes with the oil and paprika and sprinkle with the salt. Spread the bread cubes onto a baking sheet. Bake until toasted and dry, 10 to 15 minutes. Allow to cool completely before packing to prevent softening.

For the salad: Pack some of the dressing, the tomatoes, turkey and sweet pickle if using in the bottom of a 6-cup container, and then put the lettuce on top. Pack some of the croutons in a separate container. Refrigerate until serving time. Shake gently to distribute the dressing and then top with the croutons.

Cook's Note

The dressing recipe makes enough for 3 to 4 salads and keeps 14 days in the fridge. The crouton recipe makes enough for 2 salads and keeps several weeks in an airtight container at room temperature. Use hearty greens like romaine lettuce and baby spinach for make­ahead salads.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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