Mediterranean Leftover Turkey and White Bean Salad Recipe

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.

No additional tips available.

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

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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.

Mediterranean Leftover Turkey and White Bean Salad

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