“The Rachel” Salad
A fresh, crunchy deli-inspired salad with roasted turkey, Swiss cheese, crisp vegetables, rye croutons, and a creamy tangy dressing inspired by a classic Rachel sandwich.
Ingredients and Shopping List
Salad
- 2 cups shredded cabbage or coleslaw mix
- 1 large head romaine lettuce, chopped
- 2 cups roasted turkey breast, chopped
- 1 cup Swiss cheese, cubed or shredded
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Rye Croutons
- 1/2 cup dill pickles, chopped
- 4 slices rye bread, cubed
- 2 tablespoons olive oil
- Pinch of salt
- Pinch of garlic powder
Creamy Rachel Dressing
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1 teaspoon dried dill weed
Instructions
Step 1: Prepare the Rye Croutons
Preheat your oven to 375°F.
Cut the rye bread into bite-sized cubes and place them in a bowl. Drizzle with olive oil and season with salt and garlic powder. Toss until evenly coated.
Spread the bread cubes onto a baking sheet in a single layer. Bake for 10-15 minutes, stirring halfway through, until golden brown and crisp. Remove from the oven and let cool.
Step 2: Make the Dressing
In a medium bowl, combine the mayonnaise, Greek yogurt or sour cream, ketchup, Dijon mustard, pickle relish, and lemon juice.
Whisk until smooth and creamy. Season with salt, pepper, and dried dill if using. Taste and adjust seasoning as needed. Refrigerate while preparing the salad.
Step 3: Assemble the Salad
In a large salad bowl, combine the chopped romaine lettuce, shredded cabbage, turkey, Swiss cheese, cherry tomatoes, red onion, and chopped pickles.
Pour the dressing over the salad and toss until everything is evenly coated.
Step 4: Finish and Serve
Top the salad with the rye croutons just before serving so they stay crisp.
Serve immediately and garnish with extra pickles or fresh dill if desired.