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Ingredients
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Salad
Combo Dressing
Method
Salad
- 1
Prepare turkey
If using leftover or deli turkey, shred or slice into bite-sized pieces until you have about 2 cups. Pat lightly with paper towel if very moist.
- 2
Wash and assemble greens and vegetables
Rinse and dry iceberg lettuce thoroughly. Core and thinly shred the iceberg to yield 3 cups packed. Dice roma tomatoes into approximately 1/2-inch pieces to make 1 cup. Thinly slice red onion and slice cucumber. Combine shredded lettuce, diced tomatoes, sliced cucumber and red onion in a large bowl.
- 3
Combo Dressing
- 4
Make the dressing by combining 3 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon minced garlic, and 1 teaspoon fresh lemon juice in a small bowl or jar.
- 5
Whisk or shake vigorously until smooth and emulsified. Taste and add 1/2 teaspoon hot sauce if you want heat. Season the dressing with 1/4 teaspoon salt and 1/8 teaspoon black pepper and whisk again. Adjust acidity or sweetness to taste by adding more lemon juice or honey in 1/4-teaspoon increments.
- 6
Reserve 2 tablespoons of dressing if you want to serve extra on the side. Pour remaining dressing over the salad and gently toss until everything is evenly coated.
- 7
Serve immediately or chill for up to 30 minutes to meld flavors. If chilling, toss again just before serving and adjust seasoning if needed.