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Artichoke and Turkey Salad

Ingredients

  • 250 g green beans (fresh or frozen), trimmed
  • 15 mL Western Family Dijon mustard
  • 23 mL Western Family red wine vinegar
  • 30 mL Western Family olive oil
  • 1 garlic clove, finely minced
  • 2 mL freshly ground pepper
  • 1 398 mL/14 oz can Western Family artichoke hearts, drained, cut in half
  • 1 head lettuce, washed torn into pieces
  • 500 mL cooked turkey, julienne
  • 8 cherry tomatoes, halved
  • 30 mL fresh chives, minced (optional)

Directions

Blanch beans in boiling water just until tender-crisp, about 2 to 3 minutes. Drain and plunge into cold water to stop the cooking process. Drain and pat dry. Set aside.

Combine Dijon mustard, vinegar, oil, garlic and black pepper in a medium-size saucepan. Whisk together over medium heat until warm. Add artichokes to warm dressing. Heat throughout.

Arrange lettuce leaves on a serving platter. Scatter turkey strips over the top. Arrange green beans on top along with cherry tomatoes. Top with warmed artichokes and drizzle with dressing. Sprinkle with chives if using and serve.

Make this salad a complete meal by serving with freshly baked bread or a whole grain roll.

Health tip

Rich in antioxidants, artichoke hearts are delicious and good for you! Top artichoke hearts on pizza and salad or toss into pasta sauces and dips.

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Related Recipes

Artichoke and Turkey Salad

Ingredients

  • 250 g green beans (fresh or frozen), trimmed
  • 15 mL Western Family Dijon mustard
  • 23 mL Western Family red wine vinegar
  • 30 mL Western Family olive oil
  • 1 garlic clove, finely minced
  • 2 mL freshly ground pepper
  • 1 398 mL/14 oz can Western Family artichoke hearts, drained, cut in half
  • 1 head lettuce, washed torn into pieces
  • 500 mL cooked turkey, julienne
  • 8 cherry tomatoes, halved
  • 30 mL fresh chives, minced (optional)

Directions

Blanch beans in boiling water just until tender-crisp, about 2 to 3 minutes. Drain and plunge into cold water to stop the cooking process. Drain and pat dry. Set aside.

Combine Dijon mustard, vinegar, oil, garlic and black pepper in a medium-size saucepan. Whisk together over medium heat until warm. Add artichokes to warm dressing. Heat throughout.

Arrange lettuce leaves on a serving platter. Scatter turkey strips over the top. Arrange green beans on top along with cherry tomatoes. Top with warmed artichokes and drizzle with dressing. Sprinkle with chives if using and serve.

Make this salad a complete meal by serving with freshly baked bread or a whole grain roll.

Health tip

Rich in antioxidants, artichoke hearts are delicious and good for you! Top artichoke hearts on pizza and salad or toss into pasta sauces and dips.