This Maurice salad turns crisp lettuce, ready-cooked turkey, ham, Swiss cheese and tangy pickles into a satisfying lunch. The creamy dressing combines Greek yogurt, mayonnaise, Dijon and a finely chopped hard-boiled egg for a classic deli-style flavor.

Serving ideas

Serve this salad in wide bowls with extra pickles and olives on the side. For an easy meal-prep lunch, portion the chopped ingredients into containers and pack the dressing separately so the lettuce stays crisp.

Simple swaps

Use ready-to-eat turkey and ham labeled gluten-free for the gluten-free version. For a dairy-free variation, replace the yogurt with plain unsweetened dairy-free Greek-style yogurt and the Swiss with a dairy-free alternative. The recipe card’s nutrition is based on light mayonnaise and the standard dairy ingredients; avocado oil mayonnaise changes the totals.

On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions

Why you’ll love this recipe

The ingredient combination. Nonfat Greek yogurt, light mayonnaise and white vinegar form the base of this salad.
Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
A defined yield. The card makes 6 main-dish servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.

Items needed

Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.

Saucepan
Whisk
Mixing bowl
Knife and cutting board
Measuring cups and spoons

Ingredient notes

Drain where directed. Follow the preparation note for sweet gherkins or cornichons and pimento-stuffed green olives. Extra liquid can loosen a dressing, sauce, or filling.
Prepare before you start. Measure nonfat Greek yogurt, light mayonnaise and white vinegar and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.

A bowl of chopped lettuce, ham, cheeses, tomato, cucumber and sliced hard-boiled eggs with creamy dressing.

Melanie

Maurice Salad with Greek Yogurt Dressing

Crisp lettuce, turkey, ham, Swiss and pickles tossed with a creamy Greek yogurt dressing. The dressing includes a chopped hard-boiled egg.

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Prep Time 20

Total Time 20

Servings: 6 main-dish servings

Course: Lunch, Salad

Cuisine: American

Calories: 412

Ingredients Method Nutrition Notes

Ingredients

Dressing

1/2 cup plain nonfat Greek yogurt
1/2 cup light mayonnaise or avocado oil mayonnaise; nutrition differs
2 teaspoons white vinegar or white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice or finely minced onion
1 1/2 teaspoons Dijon mustard
1/4 teaspoon mustard powder
1 1/2 teaspoons sugar or a sugar substitute
2 tablespoons fresh parsley chopped
1 large hard-boiled egg diced or grated

Salad

1 head iceberg or romaine lettuce shredded or chopped
1 lb lean cooked turkey breast ready to eat; cut into strips
1 lb lean or reduced-fat ham ready to eat; cut into strips or cubes
8 oz reduced-fat Swiss cheese cut into strips
1/2 cup sweet gherkins or cornichons sliced and drained
14 pimento-stuffed green olives drained; adjust to taste

Method

Whisk the yogurt, mayonnaise, vinegar, lemon juice, onion, Dijon, mustard powder and sugar until smooth. Fold in the parsley and chopped hard-boiled egg.
Chop the lettuce and cut the ready-to-eat turkey, ham and Swiss into evenly sized strips or pieces.
Place the lettuce, meats, cheese and pickles in a large bowl. Add the dressing and toss gently. Finish with the green olives and divide into the selected number of servings.

Nutrition

Calories: 412kcalCarbohydrates: 16gProtein: 48gFat: 17gFiber: 1.7g

Notes

Nutrition: Estimates from the supplied card per 1/6 recipe, including all dressing. The base calculation uses nonfat Greek yogurt, light mayonnaise, reduced-fat Swiss, sugar, 600 g iceberg, 80 g sweet gherkins and 14 small olives. With avocado oil mayo labeled 100 calories and 11 g fat per tablespoon, the card estimates 500 calories, 48 g protein, 15 g carbs and 27 g fat per serving.

Make ahead: Keep the chopped salad and dressing in separate covered containers in the refrigerator; toss shortly before serving.

Dairy-free option: Use plain unsweetened dairy-free Greek-style yogurt and dairy-free Swiss-style cheese. This changes the nutrition. For gluten-free preparation, use gluten-free turkey, ham, mustard and pickles.

Fiber is estimated per one-sixth of the original salad, including its 600 g iceberg lettuce, 80 g sweet gherkins, 14 small olives and dressing.

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Tips for this recipe

Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.

Storage and make-ahead

Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.

Food-safety reference: USDA leftover-storage guidance.

Common questions

Can I prepare the components separately?

Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.

How should I use the calories and macros?

The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.

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Photo credits

Photo: Maya Krampf / Wholesome Yum · Pinterest