Turkey Salad with Cannellini Beans

Culinary Setting
Meal Type
Cooked Turkey


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


Cannellini Salad

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.

Assembly and 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.