When I get nostalgic for a dish, it’s because a family member made it for me when I was a kid, or it was a dish I learned to put together on my own. I don’t really get nostalgic for restaurant meals – is that weird?
My dad’s potato salad, for instance, definitely fits into the former category. It’s hard to beat a dish that’s imbued with good memories and years (if not generations) of love and care. But lately, I’ve been poring over my memories of dishes I made in high school, college and as a young(er) adult.
The first dishes I learned to cook all involved cheese: scrambled eggs, grilled cheese, quesadillas. In college, I graduated to zhuzhed-up ramen and sandwiches that would put Dagwood to shame. My favorite sandwich combination was turkey and Swiss, with sprouts, tomato, avocado and cream cheese, if I was feeling particularly extra. I always was.
That sandwich inspired this salad. I might even like this better than the sandwich. In honor of my college habit of putting sriracha in just about everything, I mixed cream cheese with the hot sauce for a creamy dressing with just the right amount of heat.
The turkey and Swiss are a match made in heaven with the avocado and tomato, and I love the crunch of the sprouts. If you don’t care for sprouts, you could substitute them for cucumber for a similar crunch.
This turkey and Swiss salad makes a great weekday lunch, though it’s filling enough for dinner. Enjoy!
Turkey and Swiss Salad with Creamy Sriracha Dressing
For the salad
- 8 ounces Swiss cheese sliced into strips
- ½ pound turkey breast sliced into bite-sized pieces
- 2 cups tomatoes chopped
- 2 cups avocado chopped
- 1 ounce sprouts (clover or broccoli)
- 1 head lettuce torn and chopped
For the dressing
- 4 ounces cream cheese
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 tablespoon lemon juice
- ½ tablespoon sriracha
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper (white, if you have it)
- ¼ teaspoon salt
- Place the cream cheese in a medium microwave-safe bowl and microwave it until you can easily stir it with a spoon, about 15-30 seconds.
- Add in remaining dressing ingredients and stir well (you don’t want lumps!). Taste and add more salt, pepper or sriracha if desired.
- Assemble salad ingredients, toss and serve with dressing.