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Mediterranean Turkey Salad

In a medium saucepan add and bring to a boil:
   3/4 cup water
   1 teaspoon instant chicken bouillon
   2 bay leaves
   1 lb. trimmed Blue Lake Beans

Reduce heat and simmer for about 8 minutes. (Or until beans are cooked but still crisp). Remove, drain and let cool.

Meanwhile, in a large Bowl combine the following:
   8 slices of HoneyBaked Turkey Breast, torn into bite size chunks
   1 large cucumber, peeled, halved, seeds removed and sliced in 1/4" chunks
   1 small red onion, thinly sliced and quartered
   1/2 green bell pepper diced
   Approximately one dozen Kalamata olives, pitted and halved
   3/4 cup halved and seeded cherry tomatoes
   1 tablespoon capers with juice
   1 small jar marinated mushrooms (or marinated artichoke hearts-drained)
   1/2 lb. Crumbled feta cheese
   1/4 cup chopped parsley
   3 tablespoons chopped fresh mint

   The cooled green beans
   Toss with a dressing made of:
   The juice of 1 lemon
   Salt and freshly ground pepper to taste

Gradually whisk in:
   4 tablespoons fine quality olive oil
   Toss all; refrigerate for at least 1 hour and serve.

Serves 6

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