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Meat
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.
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)
1 cup Gefen Mayonnaise
1 tablespoon Heaven & Earth Lemon Juice
1 tablespoon vinegar
2 cubes Gefen Frozen Garlic
6 cubes Gefen Frozen Dill
1–2 tablespoons water
2 tablespoons sugar (optional)
Place dressing ingredients in a container and blend with an immersion blender.
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.
Alternatively, mix all ingredients together and drizzle with dressing just before serving.
Food and Prop Styling by Chana Rivky Klein
Photography by Felicia Perretti
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what are Chinese noodles (I’m from Israel), noodles to cook or crispy ones?
Could use Ramon Noodles
delicious salad. I’ve made it multiple times