Roast Turkey and Romano Bean Salad

Début de l'été 2001
food and drink

BY: Lucy Waverman

Combined with colourful Romano beans, fennel, and a mustard-balsamic dressing, store-bought roast turkey becomes a chunky home-style Italian salad.

12 oz (375 g) roasted turkey breast
One 19 oz (540 mL) can Romano beans, drained and rinsed
1 cup (250 mL) diced fennel
1 cup (250 mL) diced Vidalia or other sweet onion

3 tbsp (45 mL) balsamic vinegar
2 tsp (10 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1/2 cup (125 mL) olive oil
Salt and freshly ground pepper
3 tbsp (45 mL) chopped fresh parsley

1. Dice turkey breast and mix with Romano beans. Fold in fennel and onions.

2. Whisk together balsamic vinegar, lemon juice and mustard. Slowly whisk in oil. Season with salt and pepper. Toss with salad.

3. Place salad on serving platter. Sprinkle over parsley.

Serves 2 to 3

What to Serve