Mediterranean Leftover Turkey & White Bean Salad
.
Yield
4 servingsPrep
18 minCook
0 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the vinaigrette | |||
| 1 | medium |
garlic cloves
|
*
|
| ¼ | teaspoon |
salt
or to taste |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 6 ½ | tablespoons |
orange juice
fresh, plus more to taste |
|
| 4 | tablespoons |
white wine vinegar
red or white |
|
| 1 | tablespoon |
dijon mustard
|
|
| For the salad | |||
| 15 | ounces |
white beans
1 can, rinsed and drained |
|
| 2 ½ | 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 |
|
| ½ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the vinaigrette: | |||
| 1 | medium |
garlic cloves
|
*
|
| 1.3 | ml |
salt
or to taste |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 98 | ml |
orange juice
fresh, plus more to taste |
|
| 6E+1 | ml |
white wine vinegar
red or white |
|
| 15 | ml |
dijon mustard
|
|
| For the salad: | |||
| 433.5 | ml/g |
white beans
1 can, rinsed and drained |
|
| 591 | ml |
turkey
cooked and shredded, from leftover, or chicken |
*
|
| 473 | ml |
zucchini
diced |
|
| 473 | ml |
celery
diced |
|
| 79 | ml |
feta cheese
finely crumbled |
|
| 79 | ml |
sundried tomatoes
chopped, oil-packed and well drained, or you can use dried mixed with a little oil |
|
| 3E+1 | ml |
black olives
thinly sliced |
|
| 118 | ml |
basil
firmly packed, freshly coarsely chopped, plus whole leaves for garnish |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
escarole
torn, or romaine lettuce |
* |
| 473 | ml |
radicchio
torn |
*
|
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.
