Turkey, Bean and Artichoke Salad

Works with several different types of protein with the turkey and numerous kinds of beans.

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Yield4 servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 10 oz Cooked turkey breast - cut into 1-inch cubes
  • 1/2 cup Kidney beans - reduced sodium, Bush's drained and rinsed
  • 1/2 cup Garbanzo beans - reduced sodium Bush's drained and rinsed
  • 1/2 cup Navy beans Bush's - drained and rinsed
  • 2 cups Celery - thinly sliced celery with tops
  • 1/2 cup Finely minced red onion
  • 4 1/2 oz Roasted sweet peppers - bottled, thinly sliced
  • 1/2 cup Fresh parsley - finely minced
  • 1 (14 oz can) Artichoke hearts - bottled or canned, drained, quartered
  • 6 tbsps Tomato sauce
  • 2 tbsps Balsamic vinegar
  • 2 1/2 tbsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 4 tsps Dried basil - crumbled or 1/4 cup minced fresh, stems removed
  • 2 tsps Dijon mustard
  • 10 cups Romaine, red leaf - green leaf or Italian Salad Mix, washed and spun dry
  • 1 1/3 cup Blueberries
Calories 385
Total Fat 11g
Carbohydrates 46g
Fiber 20g
Protein 32g

Instructions

  1. Combine bean salad ingredients in medium size mixing bowl.
  2. Combine and whisk dressing ingredients in a small bowl.
  3. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight.
  4. Just before serving, Divide salad greens between 4 large dinner plates or quart bowls with snap on lids.
  5. Top with bean salad and serve.
  6. Have blueberries on the side, or mix into the salad.

Variation:

  • Replace turkey with chicken breast, peeled and cooked shrimp, tuna, salmon, or lean pork loin.