This salad combines leftover Thanksgiving turkey with crunchy daikon radishes, tender greens, and a creamy homemade green goddess dressing. I used a food processor to slice the radishes and prepare the dressing, but the task could just as easily be completed by hand with a good knife and a mixing bowl.
Turkey & Radish Salad with Green Goddess Dressing (serves 4)
1 bag salad greens, washed and dried
4 inch section of daikon radish, sliced very thinly
1 1/2 cups cold chopped turkey
Green Goddess Dressing:
1/2 cup chopped parsley, thyme, sage, or other fresh herbs on hand
1 tablespoon minced onion (or sub. 1/4 c. chopped shallots)
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons cider vinegar
juice of 1/2 lime, about a tablespoon
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper, plus more for garnish
Chop turkey into uniform pieces, if necessary. Wash and dry the salad greens and set aside. Cut a four-inch section off of the radish and use the disc blade on the food processor to slice the radish very thinly; set aside sliced radishes. Fit the food processor with the chopping blade. Mince onion/shallots in the food processor, then add herbs and pulse until chopped. Add mayonnaise, sour cream, vinegar, lime juice, milk, salt and pepper and blend until dressing is well combined. Toss dressing, greens, turkey, and sliced radishes. Serve salad immediately.
If, after making this salad, you find yourself with half a daikon radish leftover, use it to make this easy radish dip and sandwich spread. Perfect for zipping up leftover turkey sandwiches!