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Mediterranean Leftover Turkey and White Bean Salad















Low Cholesterol, Trans-fat Free, High Fiber


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
2 cups celery
cup feta cheese
finely crumbled
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 33346% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 513mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 32%
Sugars g
Protein 25g
Vitamin A 10% Vitamin C 37%
Calcium 19% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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