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.
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.
Recipe courtesy of Hilah Johnson, Lunch Lady