soups salads | turkey

Niçoise Salad with Roast Turkey

Prep Time: 15 minutes Cooking Time: N/A 4-6 servings

Products Included In Recipe


2 cups | 500 ml Granny’s roasted turkey, chilled and sliced
2 cups | 500 ml baby romaine hearts (2-3 hearts)
1 cup | 250 ml green beans, cut and blanched
6 baby potatoes, cut in half and boiled
4 eggs, hard boiled and quartered
1 cup | 250 ml cherry tomatoes, halved
½ cup | 125 ml Niçoise or Calamata olives
1/3 cup | 85 ml olive oil
2 tbsp | 30 ml white wine vinegar
2 tsp | 10 ml grainy mustard
1 tsp | 5 ml honey
1 tbsp | 15 ml shallot, minced
1 tsp fresh thyme
To taste salt & pepper


Arrange romaine hearts on a platter.
Whisk olive oil, white wine vinegar, grainy mustard, honey, shallot, fresh thyme and salt & pepper in a bowl.
Mix green beans, baby potatoes, eggs, cherry tomatoes and olives in a bowl with ¾ of dressing and arrange on platter.
Add sliced roasted turkey to platter.
Drizzle remaining dressing over salad and serve.

Recipe courtesy of Chef Jason Wortzman
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