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Recipe by Esther Ottensoser

Turkey-Dill Salad

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Meat Meat
Easy Easy
10 Servings
Allergens
30 Minutes
Diets

No Diets specified

This recipe was created one Shabbos morning when I decided to use leftover dill dressing for my turkey salad. It’s been a favorite ever since. Serve it as shown or as individual portions.

Ingredients

Salad

  • 1 pound (450 grams) oven-roasted turkey, cubed

  • 24 ounces (680 grams) salad greens or shredded romaine lettuce

  • 1 yellow pepper, diced

  • 8 ounces (225 grams) shredded red cabbage

  • Ramen or super-fine Chinese noodles (I used Kemach)

  • candied pecans, for topping (optional)

Dressing

Directions

Prepare the Turkey-Dill Salad

1.

Place dressing ingredients in a container and blend with an immersion blender.

2.

To assemble: Place lettuce in a large serving bowl. Mix turkey cubes with dressing. Arrange Chinese noodles, cabbage, and yellow peppers in layers over the lettuce. Top with dill-dressed turkey cubes and sprinkle top with candied pecans, if desired. Mix the salad just before serving.

3.

Alternatively, mix all ingredients together and drizzle with dressing just before serving.

Tips:

To save time, you can buy a dill dip for the dressing.

Credits

Food and Prop Styling by Chana Rivky Klein
Photography by Felicia Perretti

Turkey-Dill Salad

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Hirsch Hirsch
Hirsch Hirsch
11 months ago

what are Chinese noodles (I’m from Israel), noodles to cook or crispy ones?

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Sara Falk
Sara Falk
Reply to  Hirsch Hirsch
10 months ago

Could use Ramon Noodles

devora
devora
1 year ago

delicious salad. I’ve made it multiple times