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Turkey, Bean and Artichoke Salad

Turkey, Bean and Artichoke Salad

Works with several different types of protein with the turkey and numerous kinds of beans.
Yield Total Time (mins)
4 servings 20 minutes

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Ingredients

  • 10 oz Cooked turkey breast - cut into 1-inch cubes
  • 1/2 cup Bush's drained and rinsed
  • 1/2 cup Garbanzo beans - reduced sodium Bush's drained and rinsed
  • 1/2 cup Navy beans Bush's - drained and rinsed
  • 2 cups Celery - thinly sliced celery with tops
  • 1/2 cup Finely minced red onion
  • 4 1/2 oz thinly sliced
  • 1/2 cup Fresh parsley - finely minced
  • 1 (14 oz can) quartered
  • 6 tbsps Tomato sauce
  • 2 tbsps Balsamic vinegar
  • 2 1/2 tbsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 4 tsps stems removed
  • 2 tsps Dijon mustard
  • 10 cups washed and spun dry
  • 1 1/3 cup Blueberries

Nutrition

Calories

385

Carbohydrates

46g

Fat

11g

Fiber

20g

Protein

32g

Instructions

  1. Combine bean salad ingredients in medium size mixing bowl.
  2. Combine and whisk dressing ingredients in a small bowl.
  3. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight.
  4. Just before serving, Divide salad greens between 4 large dinner plates or quart bowls with snap on lids.
  5. Top with bean salad and serve.
  6. Have blueberries on the side, or mix into the salad.
Variation:
  • Replace turkey with chicken breast, peeled and cooked shrimp, tuna, salmon, or lean pork loin.

Zone Products In This Recipe:

Dr. Sears’ Zone Extra Virgin Olive Oil - 16.9 fl oz bottle

4.9
Rated 4.9 out of 5 stars
32 Reviews

$22.95

$20.66 Advantage price

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