Mediterranean Leftover Turkey & White Bean Salad

Directions

For the vinaigrette:

Peel the garlic and smash with the side of a knife or finely mince garlic.

Using a fork, mash the garlic with ¼ teaspoon salt in a small bowl to form a coarse paste.

Whisk in 4 tablespoons oil, 6 tablespoons orange juice, vinegar and mustard until well blended.

Taste and whisk in up to 4 tablespoons more juice to mellow the flavor, season with salt, if needed.

Set aside at room temperature.

For the salad:

Mix together beans, chicken, zucchini, celery, cheese and sundried tomatoes, black olives in a large bowl until well blended.

Stir in chopped basil and ¾ cup vinaigrette, toss until evenly coated.

Season with salt and pepper.

Toss the remaining vinaigrette with escarole (or/andromaine) and radicchio in a medium bowl.

Serve the salad on the greens, garnished with fresh basil leaves.