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Photo: Jennifer Davick; Styling: Marian Cooper Cairns Photo by: Photo: Jennifer Davick; Styling: Marian Cooper Cairns

Turkey-Artichoke-Pecan Salad

Southern Living NOVEMBER 2009

  • Yield:

Ingredients

  • 5 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • Chopped cooked turkey
  • Canned artichoke hearts, coarsely chopped
  • Green onions, thinly sliced
  • Chopped toasted pecans
  • Feta cheese

Preparation

Whisk together vinegar, parsley, basil, salt, and pepper. Whisk in olive oil until blended. Toss with chopped turkey, chopped artichoke hearts, sliced green onions, chopped pecans, and feta cheese.

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Turkey-Artichoke-Pecan Salad recipe

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