Food and prop styling by Renee Muller
Photography by Hudi Greenberger

Too Good! Deli Salad

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!

SERVES 6–8

• 1 8-oz (225-g) pkg spring lettuce mix
• 1 pint grape tomatoes, rinsed well and sliced lengthwise
• 1 1-lb (450-g) pkg frozen sweet potato waffle-cut fries (see note)
• 1 6-oz (170-g) pkg turkey cubes (I used KJ, which are cut very small)
• 2 Tbsp sweet ’n sour duck sauce

Dressing

• ½ cup sweet ’n sour duck sauce
• 3 Tbsp spicy mayonnaise
• ¼ cup water

Preheat oven to 400°F (200°C). 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 as instructed, 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.) 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.

Note: You can also use regular straight-cut sweet potato fries. I prefer the waffle cut because they get a bit crispier.

(Originally featured in Family Table, Issue 732)