Mediterranean Leftover Turkey and White Bean Salad

Name: Mediterranean Leftover Turkey and White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium garlic cloves; 1/4 teaspoon salt or to taste; 4 tablespoons olive oil, extra-virgin; 6 1/2 tablespoons orange juice fresh, plus more to taste; 4 tablespoons white wine vinegar red or white; 1 tablespoon dijon mustard; 15 ounces white beans 1 can, rinsed and drained; 2 1/2 cups turkey cooked and shredded, from leftover, or chicken; 2 cups zucchini diced; 2 cups celery diced; ⅓ cup feta cheese finely crumbled; ⅓ cup sundried tomatoes chopped, oil-packed and well drained, or you can use dried mixed with a little oil; 2 tablespoons black olives thinly sliced; 1/2 cup basil firmly packed, freshly coarsely chopped, plus whole leaves for garnish; 1 x salt and black pepper to taste; 2 cups escarole torn, or romaine lettuce; 2 cups radicchio torn

Servings: persons

1 medium garlic cloves
1/4 teaspoon salt or to taste
4 tablespoons olive oil, extra-virgin
6 1/2 tablespoons orange juice fresh, plus more to taste
4 tablespoons white wine vinegar red or white
1 tablespoon dijon mustard
15 ounces white beans 1 can, rinsed and drained
2 1/2 cups turkey cooked and shredded, from leftover, or chicken
2 cups zucchini diced
2 cups celery diced
⅓ cup feta cheese finely crumbled
⅓ cup sundried tomatoes chopped, oil-packed and well drained, or you can use dried mixed with a little oil
2 tablespoons black olives thinly sliced
1/2 cup basil firmly packed, freshly coarsely chopped, plus whole leaves for garnish
1 x salt and black pepper to taste
2 cups escarole torn, or romaine lettuce
2 cups radicchio torn

1
For the vinaigrette:
2
Peel the garlic and smash with the side of a knife or finely mince garlic.
3
Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste.
4
Whisk in 4 tablespoons oil, 6 tablespoons orange juice, vinegar and mustard until well blended.
5
Taste and whisk in up to 4 tablespoons more juice to mellow the flavor, season with salt, if needed.
6
Set aside at room temperature.
7
For the salad:
8
Mix together beans, chicken, zucchini, celery, cheese and sundried tomatoes, black olives in a large bowl until well blended.
9
Stir in chopped basil and 3/4 cup vinaigrette, toss until evenly coated.
10
Season with salt and pepper.
11
Toss the remaining vinaigrette with escarole (or/andromaine) and radicchio in a medium bowl.
12
Serve the salad on the greens, garnished with fresh basil leaves.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 medium garlic cloves, 1/4 teaspoon salt or to taste, 4 tablespoons olive oil, extra-virgin, 6 1/2 tablespoons orange juice fresh, plus more to taste, and more.

Yes, Mediterranean Leftover Turkey and White Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!