
2 cups | 500 ml | Granny’s Leftover Turkey or Granny’s Boneless, Skinless Turkey Breast, roasted |
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 & ground pepper |
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