Roast Turkey and Romano Bean Salad

I usually accompany this salad with a chilled glass of my favourite Sauvingon Blanc.
  • 12 oz. roasted turkey breast
  • 1 - 19 oz. can Romano beans, drained and rinsed
  • 1 cup diced fennel
  • 1 cup diced Vidalia onion
  • 3 tbsp. balsamic vinegar
  • 2 tsp. lemon juice
  • 1 tbsp. Dijon mustard
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 3 tbsp. chopped parsley

Dice the turkey breast and mix with Romano beans, fennel and onions. Whisk together the dressing ingredients until well amalgamated. Toss with the salad, sprinkle parsley over all and serve.

  • Yields: 2 servings
  • Preparation Time: 10 minutes
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