soups salads | turkey

Niçoise Salad with Roast Turkey

Prep Time: 15 minutes Cooking Time: none 4-6 servings

Ingredients

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

Directions

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.

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