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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




  • 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













  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.
  • 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

Rated 4.9 out of 5 stars
32 Reviews


$20.66 Advantage price

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