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California Turkey and Bean Salad



Quantity Ingredient
175 g pkg. Piller’s Oven Roasted Turkey Breast, diced
540 ml (19 oz.) can mixed beans, no salt added
250 ml (1 cup) cooked red lentils
125 ml (½ cup) artichoke hearts, chopped
60 ml (¼ cup) cilantro, finely chopped
60 ml (¼ cup) roasted pepper, finely chopped
60 ml (¼ cup) celery, finely chopped
60 ml (¼ cup) extra virgin olive oil
60 ml (¼ cup) white balsamic vinegar
Salt and pepper, to taste



In a large mixing bowl combine all ingredients and mix well; season with salt and pepper. Serve salad in a bowl or on a small platter. This dish can be served as a side or main course lunch.