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Recipe courtesy of Hilah Johnson

Club Salad

  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 1 serving
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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


2 cups stale bread cubes

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon salt


1/2 cup cherry tomatoes, halved

2 to 3 ounces deli turkey, cubed

2 tablespoons chopped sweet pickle, optional 

4 cups salad greens


  1. For the dressing: Combine the yogurt, vinegar, oil, honey, basil, dill, salt, pepper and garlic in a small jar and shake. Refrigerate.
  2. For the croutons: Preheat the oven to 400 degrees F. 
  3. 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.
  4. 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.