© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c olive oil
1/4 c sherry wine vinegar
38 oz canned white beans (cannellini), drained and rinsed
1 Large roasted and peeled red bell pepper, seeded and diced
2 Small cucumbers, peeled, seeded and diced
3/4 c chopped green olives, well drained
1/2 c small diced red onion
14 oz canned diced tomatoes, drained
1/2 c minced fresh parsley
To Taste kosher salt & freshly ground black pepper
16 c mesclun salad mix
As needed light vinaigrette
1-1/2 lbs PULLED TURKEY or shredded OVEN ROASTED TURKEY, skin removed and chilled
As needed Parmesan cheese
Whisk oil and sherry wine vinegar together.
Combine remaining ingredients in a large mixing bowl.
Drizzle with oil and vinegar dressing, toss gently. Season with salt and pepper.
Cover, chill and hold for service.
Per order: Toss 2 cups mesclun salad mix with vinaigrette. Place dressed mesclun salad mix on each chilled plate. Add 1 cup cannellini salad. Top beans with 3 ounces pulled/shredded turkey.
Sprinkle with Parmesan cheese.