I created this salad with the idea that it would be a nice Purim seudah salad to serve with the main course. Once I plated it (and ended up eating the whole thing up!), I realized that it also makes a gorgeous appetizer, so it’s your choice when to use it. What’s amazing (besides the incredible taste) is how simple it is to prepare — you can really pull the whole thing together in minutes!
Too Good! Deli Salad
- Cooking and Prep: 40 m
- Serves: 6
Prepare the Deli Salad
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spray a lined baking sheet with cooking spray and arrange the fries on top, spreading them out into a single layer and leaving some room for the turkey.
In a small bowl, combine turkey cubes with duck sauce and spread them out on the baking sheet as well. Bake according to the instructions on the fries package, or until fries look crisp and are just beginning to brown. Remove from the oven and allow to cool.
When ready to serve, combine all dressing ingredients in a large mixing bowl. Add lettuce and tomatoes and toss to coat. (If the lettuce pieces are too large for your taste, you can cut them up before adding them to the dressing.) You can either add the sweet potato fries and turkey to the bowl, or divide the lettuce among the plates and top with fries and turkey. Serve immediately.
You can also use regular straight-cut sweet potato fries. I prefer the waffle cut because they get a bit crispier.
Food and Styling by Renee Muller
Photography by Hudi Greenberger